Patlıcanlı Pilav — Turkish Eggplant Rice Pilaf

Patlıcanlı pilav combines separate grains of buttery rice with browned eggplant, tomato, onion, and herbs. It can be served warm beside grilled food or at room temperature as part of a summer table.

SERVES 6 | PREP 25 MIN | COOK 35 MIN

INGREDIENTS

• 2 medium eggplants, cubed

• 300 g baldo or other short-grain rice

• 1 onion, finely diced

• 2 tomatoes, peeled and chopped

• 500 ml hot stock or water

• 4 tbsp olive oil

• 1 tbsp butter

• ½ tsp allspice

• Salt and black pepper

• Dill or parsley

• Neutral oil, for browning eggplant

METHOD

1. Salt the eggplant for 20 minutes, rinse, and dry. Fry or shallow-brown until golden; drain.

2. Rinse and soak the rice for 20 minutes, then drain.

3. Soften the onion in olive oil and butter. Add tomato and cook until jammy.

4. Stir in rice and allspice. Add hot stock and salt; cover and simmer on low for 12 minutes.

5. Fold in eggplant, cover, and cook 3–5 minutes more.

6. Rest off heat for 15 minutes under a clean towel. Fluff and finish with herbs.

KITCHEN NOTE

Browning the eggplant separately preserves its shape and prevents the rice from becoming oily.