Eggplant / aubergine has an important role in Turkish Cusine. You can find various Turkish dishes prepared with eggplants. This one is similar to the brinjal rice recipe from Middle Eastern Cuisine, that I had posted long back.
eggplants 3 medium
tomato 1 big
cinnamon 1 " stick
long grain rice / basmati rice 2 cups
coriander leaves chopped 1 Tbsp
mint leaves chopped 1 tsp
pepper crushed 1 tsp
hot water 4 cups
olive oil 1/4 cup
How to prepare,
Soak rice for 1/2 hour.
Chop eggplants and soak in salt water for 1/2 hour.
Squeeze the eggplants, and keep aside.
Heat 2 Tbsp olive oil, and fry the eggplants until slightly brown.
Remove from the pan.
Add remaining oil to the pan, saute chopped onion.
When semitransparent, saute chopped tomato, mint and coriander leaves.
Add hot water, enough salt, cinnamon stick, pepper powder, rice and allow to boil.
Put fried eggplants, and cover the pan, reduce heat.
Cook on a low flame until the rice is cooked.
You can keep half of the eggplants and add it before serving pilaf.
I cooked rice in the pressure cooker until 2 whistles come.
Cooking time may vary depending the quality of the rice.