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Rice Aubergine Pilaf in Olive Oil
 
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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 3:19 pm    Post subject: Aubergine Pilaf in Olive Oil Reply with quote

Aubergine Pilaf in Olive Oil
Servings 8

Ingredients :

1 med Aubergine
Salt
2 cup Long grain rice
Water
3/4 cup Olive oil
3 x Chopped onions
2 tbl Pine nuts
1 lrg Ripe tomato, diced
2 tbl Currants
1 tbl Sugar
2 tsp Cinnamon
2 tsp Allspice
Salt & pepper
1 cup Fresh dill, chopped

Method :

* Cut stem off aubergine. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube aubergine into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the aubergine.
* Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
* Drain well & set aside.
* Heat olive oil in a heavy pan & cook aubergine cubes, stirring frequently.
* till tender & golden brown on all sides. Drain to remove excess oil.
* Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in aubergine & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.
* Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir. Serve cold.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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