Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant
Salt
2 c Long grain rice
Water
3/4 c Olive oil
3 ea Chopped onions
2 tb Pine nuts
1 lg Ripe tomato, diced
2 tb Currants
1 tb Sugar
2 ts Cinnamon
2 ts Allspice
Salt pepper
1 c Fresh dill, chopped

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise,
remove a strip of skin, leave next strip on. Continue to peel in this
striped fashion. Cube eggplant into 1" cubes. Sprinkle generously
with salt set aside for 3 hours. Rinse well. Drain as well as
possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns
cool. Drain well set aside.

Heat olive oil in a heavy pan cook eggplant cubes, stirring
frequently. till tender golden brown on all sides. Drain to remove
excess oil.

Add onions pine nuts to same pan. Saute for 15 to 20 minutes. Stir
in the rice cook, stirring frequently, for 8 to 10 minutes. Stir in
eggplant rest of ingredients except dill. Add 3 cups hot water,
bring to a boil, cover cook over medium heat for 5 minutes. Reduce
heat to low cook till all the water has been absorbed. Stir in the
dill.

Ensure that the skillet lid has a very good seal. Cover the skillet
with a clean towel put the lid on top of that. Set pan on a heat
diffuser over the lowest possible heat leave it for 30 minutes.
Stir. Serve cold.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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