The aubergine is the undisputed king of vegetables in the Turkish kitchen. First cultivated and eaten in India and quickly spreading across the Asian continent, the aubergine was prized for its mild flavour and smooth texture. Turks claim to have more than a hundred ways to prepare aubergine. A meze table without an aubergine dish (or two) is simply unthinkable. This dish is a staple and can also be used to stuff bell peppers, or better yet, aubergines.
Serves 8 — Preparation time: 45-50 minutes
Turkish cuisine has more than a hundred ways to prepare aubergines
What you need:
- 6 aubergines, striped and cubed (to be baked in the oven)
- 2 aubergines, striped and cut lengthwise to get strips about 0.5mm (to be fried) – (optional)
- 2 medium onions, sliced finely
- 3 cups of risotto rice (Tosya, Baldo or Arborio)
- 2 tbsp pine nuts
- 1 tbsp dried blackcurrants
- The rind of one lemon
- 2 tbsp allspice
- 1/8 cinnamon
- 8 tbsp olive oil
- 3 tsp salt
- 1 tsp sugar
- Enough sunflower/grape-seed oil to shallow fry (optional)
- 1 bunch of dill, finely chopped
What you do:
1) Soak the rice in 3-4 cups of hot water
2) Preheat oven to 200 degrees
3) Line the oven tray with baking paper, add the cubed aubergine and sprinkle 1 tsp of salt and 1 tbsp olive, mix well and make sure all the aubergine is covered in oil
4) Place the tray in the oven and cook for about 50 mins (more if needed)
5) Heat the oil for the shallow fry and fry the strips of aubergine until golden and set aside (we are going to use these later to layer the serving dish)
6) Add 2 tbsp of olive oil to the pan and add the onions
7) Stir the onions for a few minutes, add 1 tsp of salt and stir again
8) Add the pine nuts, dried blackcurrants, stir well
9) At this stage add the allspice, pepper, cinnamon and the and the lemon rind, mix well
10) Now drain and add the rice, mix well
11) By this stage, the aubergines in the oven will be ready. Take them out of the oven and sprinkle them with 1 tsp of sugar then add them to the rice. Mix well
12) Add 2 cups of boiling water to the rice and aubergine mix and stir well (the water to rice ratio should be 1-to-1. If it looks dry you can add another 1/2 a cup)
13) Close the lid and cook for about 15-25 minutes (check at 15-minute point)
14) Once it is cooked, take the lid off, place a clean tea towel over the pan and then place the lid back on the pan
15) Let it rest for as long as you can (this dish can be eaten at room temperature)
Serve and enjoy!
But if you enjoy a bit of theatre when serving the below actions will help– fully optional
1) Line a bowl with some cling film (optional)
2) Place the strips of fried aubergine in this bowl. Lining the sides of the bowl
3) Add the rice to the bowl. Pack it in nicely. Let it rest for a few minutes
4) Place a plate over the bowl and tip it over to serve.
5) Remove the bowl and voila!
ENJOY!
Cigdem Sidney Ozdemircelik 