Eggplant Pilaf

TURKISH VEGETARIAN COOKING

PILAV

EGGPLANT PİLAV (Patlıcanlı Pilav)

I large eggplant
I cup rice
1 1/2 cups boiling water
I large onion
2 tablespoons chopped spearmints (or 2 teaspoons dried mint leaves)
1/4 cup olive oil
1/4 cup corn oil
I teaspoon cinnamon
I teaspoon allspice
I teaspoon black pepper

Wash and peel eggplant zebra-like then cut into one inch thick circles. Heat 1/4 cup corn oil, when it is very hot place eggplant circles and fry both sides until golden. Place them on a paper towel and remove the remaining oil from the pan for another frying later. Chop the onions into small pieces and place the pan with the onions and 1/4 cup olive oil on the burner. Stir until onions are transparent. In the meantime wash and drain rice and add to the oil and onions and stir while adding salt and pepper, spices and chopped or driend spearmint for about five minutes. Remove this fried rice into a pyrex dish (9 inch) and place the fried eggplants on top adding the 1 1/2 cup boiling water and cook for 10 minutes on medium heat them another 10 minutes on low heat. Then remove lid and place two folds of paper towel over the dish and cover again. Let it rest for 15 minutes before serving. (This last 15 minutes is know as the time gained, it makes rice fluffy)

Serves 4