Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

May 27, 2023May 27, 20230 1
Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) recipe for a delicious and hearty meal
in Main

Prep

35 min

Cook

55 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
6
Calories
385
Sugar
4g
Fat
15g
Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav) is a delicious and hearty meal that is a staple in Turkey and is commonly served during family gatherings. The dish is hearty and filling, making it the perfect comfort food for cold winter nights. It is an aromatic, flavorful and filling comfort food that is sure to make your taste buds dance with every bite. This recipe takes inspiration from the traditional Turkish dish and adds a twist of herb and spices for a flavorful and aromatic experience.

Instructions

1.Preheat the oven to 450°F.
2.Cut the eggplants into small cubes and sprinkle them with salt.
3.Leave them for at least 30 minutes to let the bitter juices drain off, then rinse with cold water and pat dry.
4.Finely chop the onion.
5.In a large oven-safe skillet, heat the olive oil over medium heat.
6.Add the onions and sauté them until they are translucent.
7.Add the chopped tomatoes, salt, and black pepper to the skillet and cook for 5 minutes.
8.Add the eggplant cubes and cook for an additional 5 minutes.
9.Stir in the chopped parsley and mint.
10.Pour the rice into the skillet and stir until it is coated with oil and vegetables.
11.Pour the chicken stock over the rice and bring it to a boil.
12.Cover the skillet with a tight-fitting lid and transfer it to the oven.
13.Bake the pilaf for 25 to 30 minutes or until the rice is cooked.
14.Remove the skillet from the oven and let it stand for 10 minutes.
15.Fluff the rice with a fork and sprinkle with additional fresh herbs if desired.
16.Serve the pilaf hot with yogurt or Cucumber Salad With Yogurt for an even better experience.

PROS

This pilaf is full of flavor and has a perfect balance of vegetables and rice.

The eggplant adds a rich and hearty texture to the dish.

It is a great way to incorporate vegetables into your meal.

CONS

Eggplants can be bitter if not prepared properly, requiring extra time to remove excess bitterness.

The recipe may be complicated for inexperienced chefs.

It requires the use of an oven-safe skillet.

HEALTH & BENEFITS

Eggplants are a nutritional powerhouse, low in calories and high in fiber.
They are also naturally rich in antioxidants, including vitamins C and E, which help to protect against cellular damage and lower the risk of chronic disease.
Moreover, the antioxidants in eggplants have been shown to benefit brain health and improve blood cholesterol levels because of their ability to reduce LDL cholesterol.
Rice, on the other hand, is gluten-free and a great source of carbohydrates that helps provide steady energy throughout the day.

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