Aubergine pilav

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Recipe by Damaris Beems Course: MainsCuisine: Arabic, Mediterranean




Cooking time


Total time



Pilav is the Arabic version of risotto. Typical dish for me. Slow cooking. A lot of patience. Slowly getting done. Slowly coming to taste. You gradually bond with the pilav. May be accompanied by some irritation because it takes longer than you would like it to be cooked. But your forgiveness is always great and very generous. Because the long wait is going to be rewarded.


  • 2 aubergines/eggplants

  • 5 ripe tomatoes

  • 250 gram basmati rice

  • 2 onions

  • 1 dl olive oils

  • 80 gram pine nuts

  • 3 table spoons raisins

  • 1,5 tea spoon sugar

  • 1 tea spoon cinnamon and piment

  • 1 bouquet fresh dill

  • salt and pepper


  • Cut the aubergines into small cubes. The skin can stay on. Heat a pan with a thick bottom, pour in the olive oil. When it is hot, add the aubergines. Keep the heat high so that the aubergines fry well. It can be fried at quite high heat. Eggplant needs to be fried really well, otherwise the taste is not tasty enough. At least, according to me.
  • Finely chop the onions. Add the pine nuts to the pan with the aubergines. When these start to brown a little, you can add the onions. Fry them in 10 minutes until golden brown. Then add the rice. Let these also become greasy. Stir it into the onion mixture for 2 minutes. Then it is time to add the raisins, cinnamon, allspice and salt and pepper. Cut the tomatoes into cubes and add them along with the sugar. Along with 500 ml of hot water. Put the lid on the pan and let the pilav cook for the next 30 minutes. Stir every now and then. Check carefully whether water is still needed. Or that you have to take the lid off the pan because there is too much water in the pan and it has to evaporate a little.
  • Finely cut the dill needles at the end and add them to the pilav.

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