Eggplant Pilaf In Olive Oil


Posted by Vegipes

Eggplant Pilaf In Olive Oil
Serves 10
Eggplant, Rice, and spices.
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331 calories
40 g
0 g
18 g
4 g
2 g
184 g
38 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
184g
Servings
10
Amount Per Serving
Calories 331
Calories from Fat 157
% Daily Value *
Total Fat 18g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
14%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
11%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 md Eggplant
  2. Salt
  3. 2 c Long grain rice
  4. Water
  5. 3/4 c Olive oil
  6. 3 ea Chopped onions
  7. 2 tb Pine nuts
  8. 1 lg Ripe tomato, diced
  9. 2 tb Currants
  10. 1 tb Sugar
  11. 2 ts Cinnamon
  12. 2 ts Allspice
  13. Salt & pepper
  14. 1 c Fresh dill, chopped
Instructions
  1. Cut stem off eggplant. Using vegetable peeler, peeling
  2. lengthwise, remove a strip of skin, leave next strip on.
  3. Continue to peel in this striped fashion. Cube eggplant
  4. into 1-inch cubes. Sprinkle generously with salt & set
  5. aside for 3 hours. Rinse well. Drain as well as possible,
  6. but don\'t tear the eggplant.
  7. Soak rice in hot water mixed with 2 ts salt, until the
  8. water turns cool. Drain well & set aside.
  9. Heat olive oil in a heavy pan & cook eggplant cubes,
  10. stirring frequently. till tender & golden brown on all
  11. sides. Drain to remove excess oil.
  12. Add onions & pine nuts to same pan. Saute for 15 to 20
  13. minutes. Stir in the rice & cook, stirring frequently, for
  14. 8 to 10 minutes. Stir in eggplant & rest of ingredients
  15. except dill. Add 3 cups hot water, bring to a boil, cover
  16. & cook over medium heat for 5 minutes. Reduce heat to low
  17. & cook till all the water has been absorbed. Stir in the
  18. dill.
  19. Ensure that the skillet lid has a very good seal. Cover
  20. the skillet with a clean towel & put the lid on top of
  21. that. Set pan on a heat diffuser over the lowest possible
  22. heat & leave it for 30 minutes. Stir. Serve cold.
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calories
331
fat
18g
protein
4g
carbs
40g
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