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Ingredientes
- 1 med Aubergine Salt
- 2 c. Long grain rice Water
- 3/4 c. Extra virgin olive oil
- 3 x Minced onions
- 2 Tbsp. Pine nuts
- 1 lrg Ripe tomato, diced
- 2 Tbsp. Currants
- 1 Tbsp. Sugar
- 2 tsp Cinnamon
- 2 tsp Allspice Salt & pepper
- 1 c. Fresh dill, minced
Direcciones
- Cut stem off aubergine. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube aubergine into 1" cubes. Sprinkle generously with salt & set aside for 3 hrs. Rinse well. Drain as well as possible, but do not tear the aubergine.
- Soak rice in warm water mixed with 2 ts salt, till the water turns cold.
- Drain well & set aside.
- Heat extra virgin olive oil in a heavy pan & cook aubergine cubes, stirring frequently.
- until tender & golden on all sides. Drain to remove excess oil.
- Add in onions & pine nuts to same pan. Saute/fry for 15 to 20 min. Stir in the rice & cook, stirring frequently, for 8 to 10 min. Stir in aubergine & rest of ingredients except dill. Add in 3 c. warm water, bring to a boil, cover & cook over medium heat for 5 min. Reduce heat to low & cook until all the water has been absorbed. Stir in the dill.
- Ensure which the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of which. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 min. Stir. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 190 | 75% |
| Total Fat 21.52g | 27% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 153mg | 4% |
| Total Carbs 15.32g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.29g | 4% |
| Protein 1.5g | 2% |
