Eggplant pilaf with pine nuts and cumin is a true culinary delight that will transport your taste buds to the vibrant and exotic flavors of the Middle East. This dish is a harmonious blend of tender eggplant, fragrant cumin, nutty pine nuts, and aromatic rice, all coming together to create a symphony of flavors and textures. Whether you're a seasoned chef or a home cook looking to explore new cuisines, this recipe will guide you through the steps to create an unforgettable meal that will leave you and your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT PILAF WITH PINE NUTS AND CUMIN
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
Provided by Sharon123
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
- Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
- Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
- Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
- The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
- Makes 6 servings.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5
EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Provided by Joel Fuhrman, M.D.
Categories HarperCollins Eggplant Casserole/Gratin Wheat/Gluten-Free Vegan Spinach Pine Nut Bell Pepper Dinner
Yield Serves 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
- Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
- Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
- To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.
MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler and line a baking sheet with foil or parchment.
- Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
- Adjust the oven to 375 degrees with rack positioned in the center.
- In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
- In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
- Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
- Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
MARINATED BABY EGGPLANTS WITH PINE NUTS AND RAISINS
Make and share this Marinated Baby Eggplants with Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 22m
Yield 24 marinated baby eggplant halves
Number Of Ingredients 10
Steps:
- Preheat the grill to high.
- Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil.
- Grill for 10 minutes, until slightly blackened, turning them over half way through cooking.
- To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar.
- Add the red pepper flakes and salt and pepper and mix well.
- Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade.
- Leave to cool, turning the eggplants once or twice.
- Serve at room temperature.
Nutrition Facts : Calories 164.7, Fat 10.8, SaturatedFat 1.4, Sodium 6.2, Carbohydrate 17.5, Fiber 9.4, Sugar 7.8, Protein 3.1
EGGPLANT WITH LAMB AND PINE NUTS
A recipe from Jeff Smith. Rounds of eggplant topped with lamb in a flavorful sauce. You could serve this as a light main course, a side or even as an appetizer!
Provided by LifeIsGood
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
- Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
- Place the eggplant slices on a baking sheet and spread some of the filling on each.
- Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.
ROASTED EGGPLANT WITH SPICED CHICKPEAS
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
- In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
- To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams
EGGPLANT PILAF WITH PISTACHIOS AND CINNAMON
Categories Rice Tomato Side Vegetarian Raisin Pistachio Eggplant Vegan Cinnamon Potluck Simmer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 11
Steps:
- Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry.
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
- Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
- Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.
Tips:
- For the best flavor, use fresh, ripe eggplant. Look for eggplants that are firm and have smooth, shiny skin.
- To prevent the eggplant from absorbing too much oil, salt it before cooking. This will help to draw out the moisture from the eggplant.
- If you don't have pine nuts, you can substitute another type of nut, such as almonds or walnuts.
- Cumin is a key ingredient in this dish. If you don't have cumin, you can substitute another spice, such as coriander or paprika.
- Serve the eggplant pilaf with a dollop of yogurt or sour cream.
Conclusion:
Eggplant pilaf with pine nuts and cumin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the pine nuts and cumin add a nice nutty and earthy flavor. This dish is also a good source of fiber and protein.
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