Aubergine Pilaf In Olive Oil Recipe

• 1 med Aubergine Salt
• 2 c. Long grain rice Water
• 3/4 c. Extra virgin olive oil
• 3 x Minced onions
• 2 Tbsp. Pine nuts
• 1 lrg Ripe tomato, diced
• 2 Tbsp. Currants
• 1 Tbsp. Sugar
• 2 tsp Cinnamon
• 2 tsp Allspice Salt & pepper
• 1 c. Fresh dill, minced

1. Cut stem off aubergine.
2. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.
3. Continue to peel in this striped fashion.
4. Cube aubergine into 1" cubes.
5. Sprinkle generously with salt & set aside for 3 hrs.
6. Rinse well.
7. Drain as well as possible, but do not tear the aubergine.
8. Soak rice in warm water mixed with 2 ts salt, till the water turns cold.
9. Drain well & set aside.
10. Heat extra virgin olive oil in a heavy pan & cook aubergine cubes, stirring frequently.
11. until tender & golden on all sides.
12. Drain to remove excess oil.
13. Add in onions & pine nuts to same pan.
14. Saute/fry for 15 to 20 min.
15. Stir in the rice & cook, stirring frequently, for 8 to 10 min.
16. Stir in aubergine & rest of ingredients except dill.
17. Add in 3 c. warm water, bring to a boil, cover & cook over medium heat for 5 min.
18. Reduce heat to low & cook until all the water has been absorbed.
19. Stir in the dill.
20. Ensure which the skillet lid has a very good seal.
21. Cover the skillet with a clean towel & put the lid on top of which.
22. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 min.
23. Stir.
24. Serve cool.

aubergine salt, grain rice, extra virgin olive oil, onions, nuts, tomato, currants, sugar, cinnamon, salt, fresh dill

Taken from cookeatshare.com/recipes/aubergine-pilaf-in-olive-oil-71671 (may not work)