Ingredients:
- 2 medium eggplants (2 inch diameter, 6-8 inches long)
- 1 cup rice
- 1/3 cup olive oil
- 1 large onion
- 1 small tomato
- 1/2 teaspoon salt
- 1 teaspoon all spice
- 1.5 cups boiling water
This is a cherished summer time recipe in Turkey. It is also a unique recipe because it is served at room temperature with water melon.
Cut
the eggplants into small pieces (1/2 inch slices cut into 4 pieces), leave
in cold water with plenty of salt (2 - 3 tablespoons) for at least 30
minutes.
Chop
the onion, set aside.
Chop
the tomato, set aside.
Boil
the water, set aside.
Wash
the eggplants in water, dry on paper towels, set aside.
Wash
the rice under running water as in classic
white rice, set aside.
Lightly
fry the eggplants in olive oil (the oil should be about 1/2"deep
in the pan), set aside.
Heat
1/3 cup olive oil (do not use the olive oil used to fry the egg plants).
Sautee
the chopped onions in olive oil for a few minutes.
Add
the chopped tomato and continue sauteeing for a few more minutes.
Reduce
the heat, add the rice and continue stirring for a few more minutes.
Add
1.5 cups of boiling hot water, fried eggplant slices, salt and all spice
into the pot.
Reduce
the heat and simmer for 12 minutes.
Turn-off
the heat and place a paper towel under the lid to seal the pan and absorb
the excess moisture.
Let
the rice cool down to room temperature - do not open the lid.
Serve
at room temperature with water melon.