Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Time

Prep 10 min · Cook 40 min · 50 min total

Difficulty

medium

1. 1

   Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.

   30 min
2. 2

   Rince and dry eggplant with paper towels. Half onion lengthwise and slice. Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.

3. 3

   Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.

4. 4

   Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.

5. 5

   Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.

   30 min
6. 6

   Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).

7. 7

   Stir gently and turn into a heated serving dish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.