Eggplant Stew with Rice (Patlıcanlı Cive)
I'm still posting eggplant recipes, and I still have more, because eggplants and zucchinis are the main things we've been getting from farmers market every week for over a month now. And I took the opportunity to show how Turks are crazy about eggplant! Cive is a great summer dish from the Mediterranean coast of Turkey, Antalya. Cive is good warm or cold, with yogurt or bread. The main point is to make it with green tomatoes that give cive the desired sour taste.
1 lb eggplant, peeled partially leaving lengthwise stripes and diced
2 medium onions, cut in thin half moons
10-12 cloves of garlic, chopped finely
3 green chilies, chopped
3 tomatoes (preferably green tomatoes for a sour taste), peeled and petite diced
3 tbsp rice
1/4 cup olive
1 tsp black pepper
2 or 3 tbsp chopped fresh basil or mint OR t tbsp dry mint or basil
-Heat oil in a pot. Add onion and garlic. Stir for 3-4 minutes.
-Add chopped chilies. Stir for a couple of minutes.
-Add tomato, eggplant, black pepper, salt. Stir one and do not stir again; otherwise eggplant will get mushy.
-Cover and cook on low-medium until vegetables will get juicy in the pot. Stir in rice nice and polite.
-Cover and cook on low for 30-40 minutes.
-Before you serve, sprinkle chopped basil or mint.
As much as the green tomatoes, fresh basil is what makes this eggplant dish distinctive and special. And for the sake of fresh basil, this is my contribution for this week's Weekend Herb Blogging, which was hosted by Kalyn and is hosted this week by Myriam of Once Upon a Tart.