In eggplant pilaf, the eggplant is fried separately and stirred into the rice at the end; cooking it together with the rice would make it fall apart and weigh down the pilaf. Use Baldo or Osmancik rice and measure the water by volume: one measure of rice to one and a half measures of hot water. Tomato adds color and a little acidity, but should not turn the pilaf red.
Peel the eggplants in alternating strips, cut them into 2 cm cubes, and submerge them in salted water. Drain the soaked eggplant and pat it thoroughly dry with paper towels; wet eggplant absorbs oil and can cause splattering.
Fry the eggplant in hot oil in batches for 4–5 minutes, until golden on all sides. Transfer to paper towels.
Melt the butter in a pot and sauté the finely chopped onion for 4 minutes. Add the grated tomato and cook for 3 minutes, until it releases and then absorbs its liquid.
Add the drained rice and stir for 3 minutes, until the grains glisten with oil and separate from one another.
Add the hot water and salt. Measure by volume: use one and a half measures of water for every one measure of rice. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until all the water is absorbed and small holes appear on the surface.
Spread the fried eggplant over the pilaf and gently fold it in with the back of a fork. Remove the pot from the heat.
Soak the rice in lukewarm salted water for 20 minutes, then rinse until the water runs clear. Soak the diced eggplant in salted water for 20 minutes and pat it dry. After cooking, remove the pilaf from the heat, place a cloth between the pot and its lid, and let it rest for 10 minutes. Allergen: The ingredient list includes milk and dairy products. Check packaged-product labels for other allergens.
Kızarmış patlıcanı pilava sona karıştırmak lazım, birlikte pişirince dağılıp pilavı morartıyor.
Doğru, patlıcan pilavın suyunu da emiyor. Sona karıştırıp beş dakika demlendirmek hem rengi hem taneyi koruyor.
Patlıcanı kızartmadan önce tuzlayıp beklettim, hem yağ az çekti hem acılığı gitti. Tuzu durulayıp kurulamayı da unutmayın, ıslak patlıcan yağda sıçrıyor ve kızarmak yerine buğulanıyor.
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