Turkish Eggplant Aubergine Pilaf Patlicanli Pilav Recipes

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) image

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.

Provided by UmmBinat

Categories One Dish Meal

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

2 oval eggplants (aubergines, 1 lb in all)
salt
1 large onion
1/3 cup olive oil (be sure to use a good one!)
2 cups tomatoes, peeled and chopped
1 1/2 teaspoons salt
fresh ground black pepper
2 tablespoons parsley, chopped
2 teaspoons of fresh mint, chopped
2 cups basmati rice
2 1/2 cups chicken stock
6 paper towels
yogurt, for serving (or Cucumber Salad With Yogurt (Middle East, Palestine) which is even better)

Steps:

Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
Rince and dry eggplant with paper towels.
Half onion lengthwise and slice.
Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
Stir gently and turn into a heated serving dish.
Serve with yogurt and then enjoy the delicious taste.

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Turkish Eggplant (Aubergine) Lentil Stew image

Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.

Provided by chia2160

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant
1/2 cup lentils
water
2/3 cup extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
2 anaheim chilies, seeded and chopped
2 tablespoons mint leaves
1 tablespoon tomato paste
1 pinch crushed red pepper flakes
1/4 cup pomegranate molasses
1/2 cup kosher salt

Steps:

Peel eggplant in strips, then cut lengthwise into strips.
Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
Meanwhile, cover lentils with 2 inches of water and bring to a boil.
Lower to simmer and cook 15 minutes, drain.
In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
Rinse the eggplant and dry.
In a dutch oven layer half of the onion mixture.
Top with a layer of eggplant, and a layer of lentils.
Repeat.
Pour remaining olive oil around sides and over the top.
Drizzle with the pomegranate molasses.
Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5

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