Patlıcanlı Pilav
Turkish Eggplant Pilaf
A flavorful and satisfying Turkish rice pilaf studded with cubes of tender, fried eggplant. This dish is a classic summer side, perfect for complementing grilled meats or as a light main course.
🧂 Ingredients
- 2 cups Rice(Long-grain rice like Basmati or Jasmine is recommended. Rinse thoroughly under cold water until the water runs clear, then drain well.)
- 2 medium Eggplant(About 1 lb (450g) total. Choose firm eggplants with smooth, shiny skin.)
- 1 tbsp Tomato paste(Concentrated tomato paste for depth of flavor.)
- 4 tbsp Butter(Unsalted butter is preferred, but salted can be used, adjusting seasoning later.)
- 3 cups Chicken stock(Low-sodium chicken stock or vegetable stock. Warm it before adding to the rice.)
- 1/4 cup Olive oil(For frying the eggplant.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the eggplant: Wash the eggplants and trim off the ends. Cut them into ½-inch (1.25 cm) cubes. Place the cubes in a colander, sprinkle generously with salt, and let them sit for about 20 minutes to draw out excess moisture and bitterness. Rinse the eggplant cubes thoroughly under cold water and pat them completely dry with paper towels. This step is crucial for achieving crispy, non-oily fried eggplant.
⏱️ 20 minutes (plus 20 minutes resting time) - 2
Fry the eggplant: Heat the olive oil in a large skillet or pot over medium-high heat (around 190°C / 375°F). Add the dried eggplant cubes in batches, ensuring not to overcrowd the pan. Fry until golden brown and tender, about 5-7 minutes per batch. Remove the fried eggplant with a slotted spoon and drain on paper towels. Set aside.
⏱️ 15 minutes - 3
Sauté aromatics and rice: In the same pot (or a clean one if preferred) that you will cook the pilaf in, melt the butter over medium heat (175°C / 350°F). Add the rinsed and drained rice and stir constantly for 2-3 minutes until the grains are lightly toasted and smell fragrant. Stir in the tomato paste and cook for another minute until it darkens slightly and becomes aromatic.
⏱️ 5 minutes - 4
Cook the pilaf: Pour in the warm chicken stock. Season with salt and pepper to taste (remembering the stock might be salty). Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time.
⏱️ 20 minutes - 5
Combine and rest: Once the rice is cooked, gently fold in the reserved fried eggplant cubes. Cover the pot again and let the pilaf rest off the heat for 10 minutes. This allows the flavors to meld and the rice to finish steaming.
⏱️ 10 minutes - 6
Fluff and serve: After resting, gently fluff the pilaf with a fork, distributing the eggplant evenly throughout the rice. Serve hot.
⏱️ 2 minutes
💡 Pro Tips
- ✓Rinsing the rice is essential to remove excess starch, preventing a gummy texture.
- ✓Salting and draining the eggplant helps remove bitterness and ensures it fries up nicely without absorbing too much oil.
- ✓Don't stir the rice excessively once the liquid is added; this can break the grains and release too much starch.
- ✓This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked ground lamb or beef along with the tomato paste for a heartier, meat-inclusive version.
- Incorporate other summer vegetables like diced zucchini or bell peppers, frying them alongside or after the eggplant.
- Garnish with fresh chopped parsley or dill before serving for added freshness.