Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Eggplant and Tomato Pilaf

Source: Casual Cuisines of the World - Taverna
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  55 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 4
This flavorful pilaf can become the centerpiece of a meal as easily as it can be a side dish. The tomatoes lend a lovely pink to the rice. Accompany the pilaf with cooked greens and yogurt-cucumber sauce or plain yogurt.
2 eggplants, about 3 pounds total weight
2 cups long-grain white rice, preferably basmati
2 teaspoons salt, plus salt to taste
4 cups boiling water
1 cup olive oil, or as needed
1 onion, chopped
2 large tomatoes, peeled, seeded and chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon freshly ground pepper
2 cups hot water or tomato juice
Chopped fresh mint
Other necessary recipes:
Yogurt-Cucumber Sauce
Eggplant and Tomato Pilaf Recipe at
Peel the eggplants and cut into 1/2-inch cubes. Place the cubes in a colander, salt lightly and toss gently to mix. Let stand for about 1 hour to drain off the bitter juices.

Meanwhile, in a bowl, combine the rice with the 2 teaspoons salt and pour in the boiling water. Stir well and let stand until the water is cold. Drain the rice and rinse well under cool running water. Drain again and set aside.

Rinse the eggplant cubes with cool water, drain well and pat dry with paper towels.

In a large sauté pan over medium-high heat, warm 3 tablespoons of the olive oil. Working in 3 batches and adding 3 tablespoons olive oil with each batch, add the eggplant cubes and sauté until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the cubes to paper towels to drain and set aside.

In a saucepan over medium heat, warm the remaining 3 tablespoons olive oil. Add the onion and sauté until tender, about 8 minutes. Add the rice and cook, stirring, until opaque, about 3 minutes. Add the tomatoes and cook, stirring, for 5 minutes longer. Add the sautéed eggplant, cinnamon, allspice, salt to taste and pepper and stir well. Pour in the hot water or tomato juice, cover and cook over low heat until the liquid is absorbed, 15-20 minutes.

Uncover the pan, drape a folded kitchen towel over the rim and replace the lid. Let stand for 15-20 minutes before serving. Sprinkle with mint and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Pilaf: A Classic Retro Side
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 960
Sodium: 1187mg
Fiber: 12g
Carbohydrates, Total: 107g
Protein: 12g
% Cal. from Fat: 52%
Fat. Total: 56g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.