A delightful twist on a classic Turkish dish, this Eggplant and Herb Rice Pilaf combines tender eggplant with aromatic herbs and fluffy rice for a satisfying meal.
Cut the eggplants into large cubes, keeping the skin on, and place them in a colander. Sprinkle generously with salt and let them sit for 30 minutes.
Salting the eggplants helps to remove any bitterness and improves their texture.
Rinse the eggplant cubes thoroughly under cold water and pat them dry with paper towels.
Ensure the eggplants are completely dry to avoid splattering when frying.
Slice the onion thinly.
Use a sharp knife for even slices.
Heat half of the olive oil in a heavy pan over medium heat. Fry the eggplant cubes until lightly browned. Remove and set aside.
Fry in batches if necessary to avoid overcrowding the pan.
Add the remaining olive oil to the pan and sauté the onion until translucent.
Stir occasionally to prevent the onion from burning.
Add the tomatoes, black pepper, parsley, mint, and the fried eggplants to the pan. Stir gently and bring to a boil.
Adjust the seasoning to your taste at this stage.
Wash the rice under cold water until the water runs clear. Drain and add it on top of the eggplant mixture in the pan. Pour in enough water to cover the rice by about an inch.
Washing the rice removes excess starch, ensuring fluffy grains.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for 25 minutes.
Avoid lifting the lid during cooking to maintain the steam.
Turn off the heat and place a clean kitchen towel over the pan before replacing the lid. Let it rest for 10 minutes.
This step ensures the pilaf is fluffy and well-cooked.
Fluff the pilaf gently with a fork and transfer it to a serving dish. Serve with yogurt and sliced cucumber on the side.
Garnish with extra parsley or mint for a fresh touch.
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