Turkish Rice Pilau with Eggplant and Chickpeas Recipe | Vegetarian Times Skip to main content

Turkish Rice Pilau with Eggplant and Chickpeas

This fragrant dish was inspired by the Turkish method for making pilaf.



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3 medium-sized eggplants, cut into 1-inch chunks
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4 Tbs. olive oil
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2 medium-sized onions, chopped ⅓ cup pine nuts
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1 ½ cups basmati rice
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1 tsp. ground allspice
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½ tsp. ground cinnamon
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1 24-oz. can whole peeled tomatoes, drained and chopped
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1 15-oz. can chickpeas, rinsed and drained
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½ cup currants
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1 bay leaf
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½ cup chopped fresh parsley


  1. Place colander in sink or bowl. Place eggplant cubes in colander, and sprinkle generously with salt. Toss to combine, and let sit 1⁄2 hour. Drain on paper towel-lined plate.
  2. Heat 2 Tbs. olive oil in large nonstick skillet over medium-high heat. Add eggplant, and cook 10 minutes, or until browned, stirring occasionally. Transfer eggplant to plate lined with paper towels to drain.
  3. Add 2 Tbs. oil to skillet; reduce heat to medium. Stir in onions and pine nuts; cook 5 minutes, stirring, or until onions are translucent. Add rice, and cook 5 minutes, or until pine nuts begin to brown. Stir in allspice and cinnamon; cook 1 minute. Add eggplant, tomatoes, chickpeas, currants, bay leaf and 3 cups water. Add salt and black pepper to taste. Reduce heat to low; cover, and simmer 20 minutes.
  4. Remove pan from heat, and let sit, covered, 10 minutes. Sprinkle with parsley, and serve immediately.

Nutrition Information: 

9 g
Total Fat: 
12 g
Saturated Fat: 
1 g
54 g
326 mg
11 g
14 g
Serves 8

Comments on this Recipe

Took little more to cook than I expected but the wait was worth it! Great dish. My favorite :-)

This was a fabulous recipe