Turkish Eggplant Aubergine Pilaf Patlicanli Pilav
Transform your dinner table with the aromatic and hearty flavors of Turkish Eggplant Aubergine Pilaf, or Patlicanli Pilav. This comforting one-pot dish combines tender, golden-brown eggplant cubes with perfectly seasoned long-grain rice, infused with warm notes of cumin and a hint of cinnamon. Bright pops of sautéed tomato, green bell pepper, and fresh parsley create a harmonious balance of earthy and fresh flavors. Soaking the eggplant to remove bitterness and rinsing the rice for fluffiness are key techniques that elevate this pilaf to perfection. Finished with a squeeze of lemon and served as either a vegetarian main or a flavorful side, this dish is an inviting taste of Turkey’s rich culinary tradition. Perfect for cozy weeknights or impressive gatherings, it’s a must-try recipe for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 pieces medium eggplant (aubergine)
- 1.5 cups long-grain rice
- 4 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 medium tomato (diced)
- 1 small green bell pepper (chopped)
- 2 cloves garlic cloves (minced)
- 2.5 cups vegetable broth
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Wash the eggplants and peel them in a striped pattern, leaving some skin on for texture. Cut them into 1-inch cubes.
Place the eggplant cubes in a large bowl of salted water and let them soak for 15-20 minutes to remove their bitterness. Drain and pat dry with paper towels.
Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffier pilaf.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the eggplant cubes and sauté until they are golden brown and tender, about 8 minutes. Remove the eggplants from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion for 3-4 minutes until soft and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the diced tomato, chopped green bell pepper, ground cumin, ground cinnamon, salt, and black pepper. Cook for 3-4 minutes until the vegetables are softened and the spices are aromatic.
Add the rinsed rice to the pan and stir well to coat the grains with the vegetable and spice mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for 15-18 minutes until tender and the liquid is absorbed.
Gently fold in the sautéed eggplants, being careful not to break the rice. Remove the pan from heat and let the pilaf rest, covered, for 5 minutes.
Fluff the pilaf with a fork and transfer it to a serving dish. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
