Garnished Rice with Aubergine
200gr of Rice
½kg of Aubergines
4 medium chopped Onions
2 medium peeled and chopped Tomatoes
120ml of Olive Oil
1 tablespoon of Pine Nuts
1 tablespoon of Currants
1 teaspoon of Cinnamon
1 teaspoon of Allspice
2 teaspoons of Salt
4 teaspoons of Sugar
½ teaspoon of Salt
1 bunch of chopped Dill
How to prepare
This recipe makes 6 servings.
Place the rice in a bowl, cover with tepid salted water and leave to stand for 20 minutes.
Wash the rice 3 or 4 times and drain.
Peel the aubergines leaving lengthways strips.
Cut them each in 4 and then cut each one into 3-4cm pieces.
Put them in salted water and leave for 15-20 minutes.
Drain and dry them with kitchen paper.
Heat the oil in a pan and lightly fry the aubergine until light brown then remove.
In the same pan on a medium heat brown the onions and pine nuts together.
Add the rice and brown for 10 minutes stirring constantly.
Add the tomato, currants, sugar, salt, pepper and aubergine along with 300ml of water.
Cover and cook on a medium heat for 10 minutes.
Add the spices and dill cover and simmer on a very low heat for 20 minutes.
Allow it to cool before mixing it well with a wooden spoon and then serve.
The Turkish name for this recipe is Patlıcanlı Iç Pilav.
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