Eggplant Pilaf

To cook a Turkish cuisine recipe eggplant pilaf, pour over the sorted rice with salted boiling water, stir and set aside for 20 minutes. After the rice for pilaf, rinse well 3-4 times, fold it onto a sieve and let the liquid drain.

Wash the eggplants, dry them, cut off the stalks and make cuts on the peel 2-3 cm wide along the eggplants with a sharp knife. Alternating, peel off the eggplant in strips, in the form of a zebra. Next, cut the eggplants lengthwise into four parts, and each quarter into 3-4 cm pieces. Pour the prepared eggplants with salted cold water and set aside for 20 minutes to release the bitterness.

Heat the olive oil in a deep roasting pan, squeeze the eggplants from the water, transfer to the roasting pan and fry on all sides until golden brown. Remove the eggplants with a slotted spoon and transfer to a kitchen towel so that the oil is glass.

Pour finely chopped onion and nuts into the oil where the eggplants were fried, and, stirring occasionally, fry until pink.

Then add rice and mix well so that each rice is enveloped in oil. Stirring occasionally, fry the rice for 10 minutes over medium heat.

Season the pilaf with salt and pepper, add sugar, raisins and finely chopped hot pepper.

Scald the tomatoes with boiling water, remove the peel, finely chop and transfer to a pilaf.

Put the eggplant on top, pour 3 cups of water, cover and simmer over medium heat for 10 minutes. Then add finely chopped dill, cover again, reduce heat to low and cook for another 20 minutes.

Before serving eggplant pilaf stir well with a wooden spoon and place on a prepared dish.