04Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
05Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
06Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
07Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
08Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
09Stir gently and turn into a heated serving dish.
10Serve with yogurt and then enjoy the delicious taste.