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Rice Pilaf With Eggplant

Sample Dishes from Turkish Cuisine

Rice Pilaf With Eggplant (Patlıcanlı Pilav)

Lamb with bone- -360 gr
Salt3 teaspoon18 gr
Eggplant2 small size300 gr
Oil +absorbed during frying7 tablespoon70 gr
Onion2 medium size120 gr
Margarine4 tablespoon40 gr
Tomato1 large size200 gr
Black Pepper2 teaspoon4 gr
Water3 1/2 cup700 gr
Rice2 cup360 gr


Place meat cuts in a saucepan. Cover and braise for 40 minutes. Add salt. Cover again. Braise until tender. Set aside. Cut off stems of eggplants and pare in stripes. Cut into 2 1/2 cm (1 inch) cubes. Brown in heated oil until light golden. Set aside. Saute fınely chopped onions in margarine for 2-3 minutes stirring occasionally. Stir in minced tomato. Season with salt and black pepper. Add water. Bring to boil. Reduce heat. Place meat in centre of a round casserole. Arrange eggplants around meat. Wash and drain rice. Spread over meat and eggplants. Pour onion-tomato liquid over rice gradually, without stirring. Cover and cook over low heat for 15-20 minutes or until rice is tender; drain. Let stand covered for 20 minutes before serving. Turn up-side down on a serving plate. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy553 cal
Protein15,1 g
Fat30,3 g
Carbohydrates54 g
Calcium37 mg
Iron1,94 mg
Phosphorus173 mg
Zinc3 mg
Sodium1222 mg
Vitamin A445 iu
Thiamine0,16 mg
Riboflavin0,15 mg
Niacin4,36 mg
Vitamin C6 mg
Cholesterol42 mg

Regional Characteristics:

The recipe is taken from Urfa. It is prepared without meat in Tekirdag and olive oil is used instead of margarine. Cinnamon is sprinkled before serving.