1 medium eggplant
2 cup long grain rice
3/4 cup olive oil
3 chopped onions
2 tablespoon pine nuts
1 large ripe tomato, diced
2 tablespoon currants
1 tablespoon sugar
2 teaspoon cinnamon
2 teaspoon allspice
1 salt & pepper
1 cup fresh dill, chopped
Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.
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 eggplant 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 eggplant & 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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