"Goomba38" > wrote in message
...
> Vilco wrote:
>> Nick wrote:
>>
>>> partnership with BMW also enables these mentors to give away free
>>> brand new BMWs for those who qualify.
>>
>> Oh lord, wont you buy me a B.M.W. ?
>> My friends all drive porsches, I must make amends.
>> Worked hard all my lifetime, no help from my friends,
>> So lord, wont you buy me a B.M.W. ?
>
> I don't want "loose weight" anyway. Losing weight is fine, but that loose
> saggy stuff just won't do in a BMW.

You're really on a roll today, Goomb!

ObFood:
Aubergine Pilaf in Olive Oil
Main Dish Rice Vegetarian Ethnic Turkish Turkish Middle Eastern Cold
Yield: 8 Servings

Ingredients:

1 med Aubergine
Salt
2 cup Long grain rice
Water
3/4 cup Olive oil
3 x Chopped onions
2 tbl Pine nuts
1 lrg Ripe tomato, diced
2 tbl Currants
1 tbl Sugar
2 tsp Cinnamon
2 tsp Allspice
Salt & pepper
1 cup Fresh dill, chopped

Method:
Cut stem off aubergine. Using vegetable peeler, peeling lengthwise, remove a
strip of skin, leave next strip on. Continue to peel in this striped
fashion. Cube aubergine into 1" cubes. Sprinkle generously with salt & set
aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the
aubergine.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool.

Drain well & set aside.

Heat olive oil in a heavy pan & cook aubergine cubes, stirring frequently.

till tender & golden brown on all sides. Drain to remove excess oil.

Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the
rice & cook, stirring frequently, for 8 to 10 minutes. Stir in aubergine &
rest of ingredients except dill. Add 3 cups hot water, bring to a boil,
cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till
all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a
clean towel & put the lid on top of that. Set pan on a heat diffuser over
the lowest possible heat & leave it for 30 minutes. Stir. Serve cold.