Eggplant and Currant Rice Pilaf Calories

Currants in eggplant and currant rice pilaf are tiny dried grapes, not fresh blackcurrants. Rinse them and briefly soak them in warm water if they feel very dry; drain well before adding them to the rice.

A medium- or long-grain rice that cooks up fluffy works well for eggplant and currant rice pilaf. Rinse the grains until the water is mostly clear and drain them before cooking to help keep the finished pilaf from turning gummy.

Either method works for eggplant and currant rice pilaf. Frying gives the eggplant a richer texture, while roasting uses less oil; cook it separately and stir it into the pilaf near the end to keep the pieces intact.

Yes, eggplant and currant rice pilaf is a Turkish-style variation of iç pilav, a seasoned rice pilaf often made with dried currants and spices. Recipes vary by household, and some versions also include pine nuts or liver.

Eggplant and currant rice pilaf goes well with yogurt, a crisp salad or grilled vegetables. It can also accompany grilled meat, but the pilaf is substantial enough to serve as a vegetarian main with a simple salad.

Yes, you can make eggplant and currant rice pilaf ahead. Cool it promptly, refrigerate it in a covered container, then reheat it until steaming hot throughout; a splash of water helps loosen the rice.

Yes, eggplant and currant rice pilaf can be frozen, although the eggplant and rice may soften after thawing. Freeze it in meal-sized portions, thaw in the refrigerator, and reheat thoroughly only once.

Yes, raisins can replace currants in eggplant and currant rice pilaf. They are larger and often sweeter, so chop them if you want a more even texture and adjust the amount to taste.

İç pilav means a richly seasoned or filled-style pilaf in Turkish cooking; the name does not mean the rice is stuffed inside the eggplant. Eggplant and currant rice pilaf is served as a rice dish, often alongside other foods.