Eggplant Pilaf In Olive Oil

1. Cut stem off eggplant.
2. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion.
3. Cubei eggplant into 1" cubes.
4. Sprinkle generously with salt & set aside for 3 hours.
5. Rinse well.
6. Drain as well as possible, but don't tear the eggplant.
7. Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
8. Drain well & set aside.
9. Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently.
10. till tender & golden brown on all sides.
11. Drain to remove excess oil. Add onions & pine nuts to same pan. Sautei for 15 to 20 minutes.
12. Stiri in the rice & cook, stirring frequently, for 8 to 10 minutes.
13. Stir in eggplant & rest of ingredients except dill.
14. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
15. Reducei heat to low & cook till all the water has been absorbed.
16. Stir in the dill.
17. Ensure that the skillet lid has a very good seal.
18. Cover the skillet with a clean towel & put the lid on top of that.
19. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
20. Stir. Serve cold.
21. Ayla Esen Algar, "The Complete Book of Turkish Cooking".