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Aubergine Pilaf      Veg  CD  MC  Turkish  110mins plus standing


Turkish Name: Patlicanli Pilav

Serves 4     Cold  Vegetarian Vegan  Nuts  Dried Fruit  Grains Main Course  Dairy Free Turkey  Europe Asia


1 medium Aubergine, (eggplant) cut into 2.5cm/1-inch cubes
450g/1lb Long Grain Rice
Hot Water
180ml/6fl.oz. Olive Oil
2 Onions, chopped
2 tbsp Pine Nuts
1 large Tomato, diced
2 tbsp Currants
1 tbsp Sugar
2 teasp Ground  Cinnamon
2 teasp Ground Allspice
1/2 teasp Ground Black Pepper

600ml/20fl.oz. Boiling Water




1. Place the aubergine cubes in layers in a colander, sprinkling each layer generously with salt. Leave in the sink or over a large bowl for 1 hour to draw out the juices. 


2. Meanwhile, place the  rice in a large bowl, cover with plenty of very hot salted water and set aside until cold.


3. Rinse the aubergine cubes well under running water then dry on kitchen paper.


4.  Heat the  olive oil in a large saucepan until very hot, add the dried aubergine cubes and fry, stirring frequently until golden brown on all sides. Remove with a slotted spoon and set aside.


5.  Add the onions and pine nuts to the pan and sauté for 15 to 20 minutes. 


6. Drain the rice well, add to the onion mixture and continue to cook over a medium heat  stirring frequently, for 10 minutes. 


7. Stir in aubergine the remaining ingredients, bring to the boil then reduce the heat to medium, cover and cook over for 5 minutes. 


8. Reduce the heat further to low and continue cook till all the water has been absorbed. 


9. Remove from the heat and cover the pan with a clean towel then put a lid on top and leave for 30 minutes. Stir well before serving cold.





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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