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Elif's Kitchen
Belgium
Registrace 19. 01. 2021
Surprising Taste: Eggplant Pilaf Recipe
Hello! Today, I'm sharing an incredibly delicious eggplant pilaf recipe that tastes just like stuffed mussels. This recipe will add a unique flavor to your table and surprise your guests. Let's make this amazing dish together!
#### Ingredients
- 2 cups baldo rice
- 700 grams of eggplant
- 1 teaspoon of salt (for eggplant)
- Plenty of vegetable oil (for frying)
- Half a cup of vegetable oil (for the pilaf)
- 4-5 medium onions
- 1 teaspoon of salt (for pilaf)
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 2 cups + 1/4 cup water
- Optional: Dill, green onions, lemon
#### Written Recipe
1. First, place 2 cups of baldo rice into a deep bowl. Add 1 teaspoon of salt and cover with hot water. Let it soak for 15-20 minutes.
2. Peel the eggplants partially, then dice them into cubes. Place the diced eggplants into salted water (with 1 teaspoon of salt). Cover with a plate and let them sit for 15 minutes to release their bitterness, then drain.
3. Heat a generous amount of vegetable oil in a pan. Once the oil is hot, add the dried eggplants and fry them on high heat. Transfer the fried eggplants onto a paper towel-lined plate. Prepare all the eggplants in this way and set them aside.
4. For the pilaf, heat half a cup of vegetable oil in a pot. Finely chop 4-5 medium onions and add them to the pot. Sauté until the onions turn slightly pink.
5. Add the rinsed and drained rice to the pot. Add 1 teaspoon of salt and sauté the rice for a few minutes.
6. Add 1 teaspoon of allspice and 1 teaspoon of black pepper, then stir. Using the same measuring cup, add 2 cups + 1/4 cup of water, stir, and cover the pot.
7. Once it starts boiling, reduce the heat to low and cook until the rice absorbs all the water.
8. Add the fried eggplants on top of the pilaf and gently stir without mashing the rice.
9. Remove from heat, cover the pot with a paper towel, and let the pilaf rest for about 20 minutes.
10. After resting, stir the pilaf and transfer it to a serving dish. You can garnish with chopped dill or green onions if desired. Additionally, serving it with a generous squeeze of lemon enhances the mussel-like flavor.
#### Tips
- Frying the eggplants on high heat prevents them from absorbing too much oil.
- When sautéing the rice, do so over low heat and stir constantly for a fluffier pilaf.
- Covering the pilaf with a paper towel while resting helps absorb excess moisture, making the pilaf fluffier.
- Adding lemon juice before serving emphasizes the mussel-like taste.
#### Hashtags
- #EggplantPilaf
- #MusselFlavoredPilaf
- #CookingRecipes
- #HomemadeMeals
- #EasyRecipes
- #DeliciousDishes
#### Ingredients
- 2 cups baldo rice
- 700 grams of eggplant
- 1 teaspoon of salt (for eggplant)
- Plenty of vegetable oil (for frying)
- Half a cup of vegetable oil (for the pilaf)
- 4-5 medium onions
- 1 teaspoon of salt (for pilaf)
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 2 cups + 1/4 cup water
- Optional: Dill, green onions, lemon
#### Written Recipe
1. First, place 2 cups of baldo rice into a deep bowl. Add 1 teaspoon of salt and cover with hot water. Let it soak for 15-20 minutes.
2. Peel the eggplants partially, then dice them into cubes. Place the diced eggplants into salted water (with 1 teaspoon of salt). Cover with a plate and let them sit for 15 minutes to release their bitterness, then drain.
3. Heat a generous amount of vegetable oil in a pan. Once the oil is hot, add the dried eggplants and fry them on high heat. Transfer the fried eggplants onto a paper towel-lined plate. Prepare all the eggplants in this way and set them aside.
4. For the pilaf, heat half a cup of vegetable oil in a pot. Finely chop 4-5 medium onions and add them to the pot. Sauté until the onions turn slightly pink.
5. Add the rinsed and drained rice to the pot. Add 1 teaspoon of salt and sauté the rice for a few minutes.
6. Add 1 teaspoon of allspice and 1 teaspoon of black pepper, then stir. Using the same measuring cup, add 2 cups + 1/4 cup of water, stir, and cover the pot.
7. Once it starts boiling, reduce the heat to low and cook until the rice absorbs all the water.
8. Add the fried eggplants on top of the pilaf and gently stir without mashing the rice.
9. Remove from heat, cover the pot with a paper towel, and let the pilaf rest for about 20 minutes.
10. After resting, stir the pilaf and transfer it to a serving dish. You can garnish with chopped dill or green onions if desired. Additionally, serving it with a generous squeeze of lemon enhances the mussel-like flavor.
#### Tips
- Frying the eggplants on high heat prevents them from absorbing too much oil.
- When sautéing the rice, do so over low heat and stir constantly for a fluffier pilaf.
- Covering the pilaf with a paper towel while resting helps absorb excess moisture, making the pilaf fluffier.
- Adding lemon juice before serving emphasizes the mussel-like taste.
#### Hashtags
- #EggplantPilaf
- #MusselFlavoredPilaf
- #CookingRecipes
- #HomemadeMeals
- #EasyRecipes
- #DeliciousDishes
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Greetings from Ohio. I'll be making this today. Thank you for the great video.
"turkish pizza" lmao. Pizzas main ingriedientas are tomato sauce and cheese. This thing you made has nothing to do with it.
Primera vez veo recetas turcas vuy a preparar se ven ricas gracias Marlene Venezuela
Damn that looks nice, but soooo sweet
Freakishly fabulous. Serve some wild rice too 😊
Delicious
So the Measurements are for 9 pieces of bread,more or less?thanks!
Masha Allah.
Cooking time 4 to 5 minute or 45 minutes? You didn't say clear
And serve it with drizzle of lemon 🍋. Absolutely delicious. My favourite. Better than Italian pizza.
Yummy & delicious 😋 Keep growing keep shinning 🎉🎉🎉🎉🎉🎉
What is the liquid sauce?
I think tomato paste, paprika and cayenne pepper. Water.
This is Armenian food
Thank you!
hard to follow what you doing impossible to see written instructing very bad
How many grams for a packet of baking soda?
10 gram
I like it
Looks very tasty 👌😋 yummy 👍
Very interesting Thanks for sharing God bless
Incomplete recipe, no cooking time🙄🙄🙄🙄
Mmmmmmmmm 😊
Looks delicious!!
Ohne Hefe? Das klingt gut ☺️
Yum that would be delicious 😋
Stop talking
Delicious
🌷
Excellent! Thank you!❤
Hi We love your recepies. I also make jams.
Merhaba! Thank you for this recipe. The ingredients are easy to find here and walnuts are next to nothing here compare to many countries in the West. Can I half the sugar as most people here don't like it too sweet. By the way, what is "1 tsp new spring (2Gram) (0.0044lb)"?
Merhaba! I love döner kebab. Thank you for the recipe. I'm definitely going to try it. By the way, my best friend is Turkish but also lives in Belgium (Eisden-Maasmechelen). In fact he's about to retire and close his eating place where he also serves döner kebab.
Can you use cilantro instead of parley even though it tastes different and has a stronger flavor?
Merhaba. Greetings from China. It's a bit similar to pide. Delicious. Liked and subscribed. Where do you live in Belgium?
Can you use cilantro even though it has a different and stronger flavor than parsley?
Deliucius
Excellent. From the TRNC.
Ellerinize saglik ❤
Very tasty
Khane ki cheeso ke bhi dharam hote h kya isko koi gair muslim nhe kha sakta 😂 kuch bhi bhai khane ki cheese allah ne sabke liye banayi hai
Поздрави за прекрасното ястие!😊 Нека вдъхновението не ви напуска,харесвам всяка презентация от вашата кухня🎉 Желая ви много успехи в работата и ни радвайте с още предложения 😮 Хубаво лято! Бъдете здрава❤!
Looking forward to making this! Tesekkurler ❤
Is a “glass” a cup (8 oz.)? Thank you!
Tasty🎉
Wow super bahut hi tasty banaya hai
❤
Wow yummy yummy 😋
Wow super recipe banaya hai aap ne bahut hi tasty
Wow super recipe banaya
Is it really necessary to boil it 6 times and overnight? Does it make that much of a difference?
These processes are done until that bitter taste in the crust is gone, sometimes 6 times, sometimes less, sometimes more, mainly the bitterness in the crust should go away.
@@Elifs_Kitchen_Ek the more time this takes the less they are worth it because they don’t really taste that good
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