Get access to everything we publish when you sign up for Outside+ Join today!.
This fragrant dish was inspired by the Turkish method for making pilaf.
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.
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.
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.
Remove pan from heat, and let sit, covered, 10 minutes. Sprinkle with parsley, and serve immediately.
- Calories 347
- Carbohydrate Content 54 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 11 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 326 mg
- Sugar Content 14 g