This is a cold pilaf to serve as a first course. It has an exciting combination of ingredients and flavors, while a mix of cinnamon and all spice lend a beautiful light brown color.

　　

Ingredients

serves 4

　　1 pound eggplants

　　Salt

　　About 1/3 cup extra virgin olive oil

　　1 medium onion, chopped

　　3 tablespoons pine nuts

　　1 cup long-grain rice

　　2 medium tomatoes, peeled and chopped

　　1 1/2 teaspoons sugar

　　2 tablespoons currants or small black raisins

　　Salt and black pepper

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　4 tablespoons chopped dill

　　

Step 1

Peel the eggplants and cut them into 1-inch cubes. Place them on a sheet of foil on a baking tray. Sprinkle with salt and pour over enough olive oil so that when the eggplant pieces are turned, they are well covered with oil. Preheat the oven to its highest temperature, and bake the eggplants for 25 minutes, or until they are soft and lightly browned.

　　

Step 2

Fry the onion in 2 tablespoons olive oil until it is soft and golden. Add the pine nuts and when they begin to color, add the rice and stir until it is well coated with oil. Add the tomatoes and the sugar and simmer for 5 minutes.

　　

Step 3

Add the currants or raisins and 1 1/2 cups water. Season with salt, pepper, cinnamon, and allspice and stir gently. Cook, covered, over a low heat until the liquid is absorbed and the rice is tender. It can take up to 20 minutes. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Remove the lid toward the end if it is too moist.

　　

Step 4

Stir in 4 to 5 tablespoons olive oil and the chopped dill. Very gently fold in the eggplants and serve cold.

　　Arabesque