Zeytinyagli Patlicanli Pilav / Pilaf With Aubergines
- 31/4 cups large round-graied rice
- 33/4 cup water
- 8 long thin aubergines
- 1 teaspoon allspice
- 7 medium onions
- 1 sprig dill
- 3/4 cup olive oil
- 1 sprig flesh mint
- 5 mild chili peppers
- To fry the aubergines: Sunflower oil
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 tomatoes
Wash the aubergines and partially peel in alternate lengthwise strips. Cut off the stalks, cut into four lenghtwise and then into small cubes. Soak in salted water to remove any bitter juice. Pick over the rice for stones, place in a bowl, cover with hot water, and stir in 1 tablespoon salt. Stand for 10 minutes, then wash several times in cold water and drain.
Remove the aubergines from the water, squeeze gently and dry with a cloth or kitchen paper. Sprikle a teaspoonful each of salt and sugar over and rub in well.Then fry in plenty of hot oil until golden brown. Drain on kitchen paper.
Heat the olive oil in a medium sized saucepan and gently cook the chopped onions. Peel the tomatoes, remove the seeds and dice small, then add to the onions. Stir over the heat until the juice has evaporated. Add 33/4 cups of water, and 1 teaspoon each of salt, sugar and allspice. Bring to the boil and add the rice. Stir, cover and bring to the boil again over a high heat. Lower the heat and cook gently until the rice has absorbed the liquid.
Finely chop the dill and mint and sprinkle over the rice. Lay the aubergines over the top. Cover and cook over a very low heat for 5 minutes. Remove from the heat and stand covered for 20 minutes. Stir the pilaf carefully, cover and stand for another few minutes. Place in a serving dish. This pilav should be eaten cold.