Venetian-style Eggplant Rice

Ingredients

In the original Turkish dish, Patlıcanlı pilav, the eggplant is typically roasted or grilled before being added to the rice. However, in this Venetian adaptation, the eggplant is sautéed to achieve a tender and creamy texture. Additionally, Venetian cuisine often incorporates a variety of herbs and spices, such as basil and oregano, which are not traditionally used in the Turkish version. We alse have the original recipe for Patlıcanlı pilav, so you can check it out.

• 2 medium eggplants, diced (500g) 2 medium eggplants, diced (500g)
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. 3.
   Add the Arborio rice to the skillet and stir to coat it with the onion and garlic mixture.
4. 4.
   Sprinkle in the dried basil, dried oregano, salt, and black pepper. Stir well to combine.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
6. 6.
   Gently fold in the sautéed eggplant, ensuring it is evenly distributed throughout the rice.
7. 7.
   Remove from heat and let the dish rest for a few minutes before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Eggplant — Make sure to dice the eggplant into evenly sized pieces to ensure even cooking. If you prefer a softer texture, you can cook the eggplant for a few extra minutes until it becomes more tender.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese on top of the dish before serving.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the dish while sautéing the onion and garlic.
• Feel free to customize the dish by adding other vegetables such as bell peppers or zucchini.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Serving advice

Serve Venetian-style Eggplant Rice as a main course accompanied by a fresh green salad or crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh basil or a drizzle of olive oil. Serve it in a shallow bowl or on a decorative platter to showcase the vibrant colors of the eggplant and rice.