Eggplant Tomato Pilaf

Name: Eggplant Tomato Pilaf
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1¼ lb (570 g) eggplant, medium, cut into ½-inch (1.3 cm) cubes, unpeeled; 3 tablespoons (45 ml) olive oil, divided (2 tbsp for eggplant, 1 tbsp for pilaf); ½ teaspoon (3 g) kosher salt, for eggplant; ½ cup (75 g) pine nuts; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; 2 tablespoons (30 g) tomato paste; 1½ cups (300 g) medium-grain white rice, rinsed and drained; 1 cup (240 ml) canned crushed tomatoes; 1½ cups (360 ml) chicken or vegetable broth, warm; ¾ teaspoon (2 g) ground cumin; ¼ teaspoon (½ g) ground cinnamon; ¼ teaspoon (½ g) black pepper, freshly ground; kosher salt, to taste; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 2 tablespoons (8 g) fresh mint leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A Turkish-inspired pilaf combining tender roasted eggplant, aromatic rice, and tangy tomatoes, finished with toasted pine nuts and fresh herbs. The eggplant is roasted separately to caramelize its edges while the rice cooks in a fragrant tomato broth infused with onion, garlic, and warm spices.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 1 cup per serving)

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Ingredients

4 servings

1¼ lb (570 g) eggplant, medium, cut into ½-inch (1.3 cm) cubes, unpeeled
3 tablespoons (45 ml) olive oil, divided (2 tbsp for eggplant, 1 tbsp for pilaf)
½ teaspoon (3 g) kosher salt, for eggplant
½ cup (75 g) pine nuts
1 whole (150 g) yellow onion, medium, finely diced
3 cloves (15 g) garlic cloves, minced
2 tablespoons (30 g) tomato paste
1½ cups (300 g) medium-grain white rice, rinsed and drained
1 cup (240 ml) canned crushed tomatoes
1½ cups (360 ml) chicken or vegetable broth, warm
¾ teaspoon (2 g) ground cumin
¼ teaspoon (0.5 g) ground cinnamon
¼ teaspoon (0.5 g) black pepper, freshly ground
kosher salt, to taste
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
2 tablespoons (8 g) fresh mint leaves, roughly chopped (optional)

Equipment (5)

1 large baking sheet (18×13 inches / 46×33 cm)
1 large skillet or sauté pan (12-inch / 30 cm diameter)
1 wooden spoon or spatula
1 measuring cup
1 fine-mesh strainer or sieve

Steps

Before you start

Preheat oven to 425°F (220°C) before cutting the eggplant
Have all ingredients measured and prepped; pilaf cooks quickly once the liquid is added
Toast the pine nuts in a dry skillet first so they're ready to garnish
Use medium-grain white rice or short-grain rice for the best texture

1
Toast pine nuts
- Heat a large skillet over medium heat.
- Add the pine nuts and toast, stirring constantly, for 2–3 minutes until fragrant and light golden.
- Transfer to a small bowl and set aside.
- Do not walk away—they burn quickly.
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Ready when: Nuts are light golden and fragrant, no dark spots
Tip: Pine nuts release bitterness if overcooked. Watch them closely and remove from heat as soon as they smell toasty.
2
Roast eggplantOven 425°F / 220°C
- On the baking sheet, toss the eggplant cubes with 2 tablespoons of olive oil and ½ teaspoon of salt until evenly coated.
- Spread in a single layer and roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the edges are golden and caramelized and the flesh is tender.
- Remove from oven and set aside.
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Ready when: Eggplant cubes are golden at the edges and very tender when pierced with a fork
Tip: Don't crowd the pan—use a large sheet and give the eggplant room so it roasts rather than steams.
3
Sauté aromatics and spices
- In the large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and beginning to turn golden at the edges.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly, so the paste caramelizes slightly and loses its raw edge.
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Ready when: Onion is soft and golden, tomato paste deepens in color and sticks slightly to the pan
Tip: Cooking the tomato paste in fat helps develop its flavor and removes any metallic taste from the can.
4
Toast rice
- Add the rinsed and drained rice to the skillet and stir constantly for 2–3 minutes.
- The rice will begin to look slightly translucent at the edges and smell nutty when toasted.
- This step helps each grain stay separate during cooking.
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Ready when: Rice grains are opaque with translucent edges and smell slightly toasted
Tip: Stir constantly so the rice toasts evenly without sticking or burning on the bottom.
5
Add tomatoes and broth
- Pour in the crushed tomatoes and warm broth, stirring to combine and break up any rice clumps.
- Sprinkle in the cumin, cinnamon, and black pepper.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently, uncovered, for 12–15 minutes until most of the liquid has been absorbed and the rice is tender but still has a slight bite.
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Ready when: Rice is tender, liquid is mostly absorbed, and grains are separate but not mushy
Tip: Resist the urge to stir once the rice is simmering; stirring releases starch and makes the pilaf gluey.
6
Fold in eggplant and finish
- Gently fold the roasted eggplant into the rice using a wooden spoon or spatula, being careful not to mash the grains.
- Taste and adjust salt and pepper as needed.
- Remove from heat and let the pilaf rest, covered with a lid or foil, for 5 minutes so the flavors meld and any remaining liquid is absorbed.
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Ready when: Eggplant is evenly distributed, grains are fluffy and separate
Tip: Fold gently so the eggplant doesn't break apart and the rice grains stay light and airy.
7
Serve
- Transfer the pilaf to a serving dish or individual bowls.
- Garnish generously with the toasted pine nuts, chopped parsley, and mint (if using).
- Serve warm.
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Tip: Add the fresh herbs just before serving so they stay bright and don't wilt from the residual heat.

Good to know

Tips

Roasting the eggplant separately ensures it caramelizes and stays intact rather than dissolving into the rice. Do not skip this step if you want distinct eggplant pieces in the finished pilaf.
The combination of cumin and cinnamon is typical of Turkish spice blends and creates a warm, slightly sweet undertone. Do not reduce or omit these spices or the pilaf will taste flat.
Use warm broth so it doesn't cool down the skillet and interrupt the cooking process. Cold broth will lower the temperature and extend cooking time unpredictably.
This pilaf is vegetarian as written, but it pairs beautifully alongside roasted chicken, lamb kofta, or grilled fish. Serve it as a side dish or a light vegetarian main course.

Make ahead

Roast the eggplant up to 1 day ahead and store it in an airtight container in the refrigerator. Toast the pine nuts up to 3 days ahead and store in an airtight container. Assemble and cook the pilaf just before serving for the best texture and flavor.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth to restore moisture. Do not freeze, as the texture of the rice will become mushy upon thawing. Fresh herb garnishes should be added after reheating.

Substitutions

medium-grain white rice → bulgur wheat or freekeh. Use the same amount and reduce the broth to 1¼ cups (300 ml). Bulgur and freekeh absorb liquid more quickly, so check doneness at 10 minutes instead of 15.
pine nuts → sliced or slivered almonds, or sunflower seeds. Toast the same way and use the same amount. These provide a similar crunch and richness without the cost of pine nuts.
canned crushed tomatoes → 2 fresh medium tomatoes, chopped and cooked down for 5 minutes before adding rice. Fresh tomatoes add brightness but less body; add 2 tablespoons of tomato paste to the aromatics if using fresh tomatoes.
fresh mint leaves → fresh basil or dill. Mint is traditional in Turkish cuisine, but basil or dill work well and add different but complementary flavors. Use the same amount.