Turkish Eggplant Aubergine Pilaf Patlicanli Pilav Recipes

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

TURKISH EGGPLANT (AUBERGINE) SALAD

Steps:

• With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
• Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
• Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
• To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

HUNKAR BEGENDI (TURKISH EGGPLANT (AUBERGINE) CREAM)

Steps:

• Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
• When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
• Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
• Meanwhile, melt butter, add flour to it and allow flour to brown.
• Beat the butter and flour mixture into the eggplant.
• Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
• Lastly add several tablespoons of grated cheese and cook several minutes more.
• Serve immediately.