Authentic Turkish Aubergine Pilaf with Cinnamon & Mint – A Flavorful Mediterranean Delight
- Eliane Muskus
- Mar 13
- 3 min read
Discover the rich flavors of this Turkish-inspired aubergine and rice pilaf, infused with warm spices, fresh mint, and a hint of sweetness—a must-try dish for lovers of Mediterranean cuisine!
Aubergine Pilaf with Cinnamon and Mint
When I visited Istanbul last year, I had this dish twice—it was so delicious that I knew I had to try making it at home. I wondered if they would be willing to share the recipe with me, and to my delight, they did! I was beyond excited. Turkish food is both healthy and packed with flavor, and this dish is a perfect example of that. The combination of silky aubergine, aromatic spices, and fragrant rice is simply irresistible.
RECIPE
Serves 4 to 6
Prep Time: 40 minutes (includes soaking time for aubergines)
Cook Time: 30 minutes
Ingredients:
2 large aubergines
2–3 tbsp olive oil
3–4 tbsp toasted pine nuts
1 onion, finely chopped
½ tsp coriander seeds
2 tbsp currants, soaked in warm water for 5–10 minutes, then drained
2 tsp sugar
1–2 tsp ground cinnamon
½ tbsp dried mint
A small handful of fresh mint leaves, finely chopped
3 tomatoes, peeled, deseeded, and chopped
2 cups (350g) long or short-grain rice, well rinsed and drained
3 ¾ cups (900ml) water
Sunflower oil, for deep-frying
Juice of ½ lemon
Salt and freshly ground black pepper
Fresh mint sprigs and lemon wedges, to serve
Preparations:
1. Prepare the Aubergines:
Using a vegetable peeler or a sharp knife, peel the aubergines lengthwise in alternating stripes, creating a zebra-like pattern. Slice them lengthwise into quarters, then chop them into bite-sized chunks. Place them in a bowl of salted water, ensuring they are fully submerged. Let them soak for at least 30 minutes.
2. Cook the Aromatics and Spices:
Heat the olive oil in a large, heavy pan over medium heat. Add the pine nuts and cook until golden brown. Stir in the chopped onion and cook until softened. Add the coriander seeds and currants, then mix in the sugar, cinnamon, dried mint, and fresh mint. Stir in the chopped tomatoes.
3. Cook the Rice:
Add the rinsed rice to the pan, stirring well to coat it with the tomato and spice mixture. Pour in the water, season with salt and pepper, and bring to a boil. Lower the heat, partially cover, and simmer for 10–12 minutes until most of the water is absorbed. Turn off the heat, cover the pan with a clean kitchen towel, and place the lid tightly on top. Leave the rice to steam for 15 minutes.
4. Fry the Aubergines:
In a separate pan, heat enough sunflower oil for deep-frying. Drain the aubergine pieces and pat them dry with a paper towel. Fry them in batches until golden brown, then remove with a slotted spoon and drain on paper towels.
5. Assemble and Serve:
Transfer the cooked rice to a serving dish and gently mix in the fried aubergine chunks. Drizzle with lemon juice and garnish with fresh mint sprigs. Serve warm or cold with lemon wedges on the side.
This dish is an absolute delight, packed with flavors that take you straight to the heart of Turkey. Whether served as a main or as part of a mezze spread, it's bound to impress!
