Pilaf with Eggplant
1 Japanese eggplant, washed
1 cup water with 1 tbsp salt
1/4 cup sunflower oil
1 small onion, chopped
3 tbsp extra virgin olive oil
1/2 cup grated tomato
3/4 cup long grain rice, washed and drained
1 cup water, hot
1 pinch sugar
1/4 cup dill, washed, drain and chopped
Peel the eggplant skin in strips lengthwise. Cut into bite sizes. Soak in water with a tablespoon of salt for about 20 minutes. Squeeze the eggplants with your hand and dry them with a paper towel.
Pour the sunflower oil in a large skillet. When the oil heats up, fry both sides of the eggplants until the colour turns golden brown. After frying, place the eggplants on a plate with paper towel to soak up extra oil.
Meanwhile, saute the onion with olive oil in a medium size pot. Add the grated tomato, sugar, salt and pepper. Add rice and saute for about 2-3 minutes while stirring. Pour in the hot water, stir. Turn the heat to very low and cook until the rice absorbs all the water. Let it cool down for 5 minutes. Toss the eggplant and dill, then stir with a fork. Serve Pilaf with Eggplant when it reaches room temperature with any kind of main dish.