Eggplant pilaf from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on September 18, 2023

    I’ve cooked this many times and keep coming back to it. It’s really simple and yet very satisfying. I like to add some pan toasted nuts - pine nuts or flaked almonds work well. Roasting the eggplant in the oven works well if you don’t want to fry it.

  • westminstr on March 31, 2014

    I really loved the flavors of this rice. Very gentle, warm and soft background notes from the garlic, onion and tomatoes, but then you would get exciting flavor pops from the whole spices scattered throughout. It also worked well with the soft roasted eggplant stirred in. This dish was perfect as a side dish for oven-roasted lamb. As a vegetarian main, serve with yogurt or a light tzatziki.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.