Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 med Eggplant
- Salt
- 2 cup Long grain rice
- Water
- 3/4 cup Olive Oil
- 3 Chopped onions
- 2 tbsp Pine Nuts
- 1 large Ripe tomato, diced
- 2 tbsp Currants
- 1 tbsp Sugar
- 2 tsp Cinnamon
- 2 tsp Allspice
- Salt & pepper
- 1 cup Fresh dill, chopped
Directions
Cut stem off eggplant.
Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on.
Continue to peel in this striped fashion.
Cube eggplant into 1" cubes.
Sprinkle generously with salt & set aside for 3 hours.
Rinse well.
Drain as well as possible, but don"t tear the eggplant.
Soak rice in hot water mixed with 2 ts salt, until the water turns cool.
Drain well & set aside.
Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently.
Till tender & golden brown on all sides.
Drain to remove excess oil.
Add onions & pine nuts to same pan.
Saute for 15 to 20 minutes.
Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
Stir in eggplant & rest of ingredients except dill.
Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
Reduce heat to low & cook till all the water has been absorbed.
Stir in the dill.
Ensure that the skillet lid has a very good seal.
Cover the skillet with a clean towel & put the lid on top of that.
Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
Serve cold.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Vegetarian