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Stuffed Eggplant (2)
There are several dishes carrying the name of Fried and Mashed Eggplant and the eggplant is a common item but the other ingredients and the ways of preparation are different.
The name Fried and Mashed Eggplant in Turkish literally means the Imam fainted. There is a story behind that name telling that when this dish was offered to the Imam, he was so moved by the fragrant odor of the dish that he fainted from sheer gastronomical joy.
المقادير
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1/2 cup olive oil |
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salt and pepper, 1 cup currants |
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1 kg brown, slender eggplant |
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3 finely chopped onions, |
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3 peeled and diced tomatoes, |
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1/2 cup finely chopped parsley, |
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5 garlic cloves, crushed sprig of thyme and bay leaf |
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طريقه التحضير |
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Soak currants in tepid water. |
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Slice eggplants lengthwise and remove pulp without piercing skin. |
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Dice or mash pulp and sprinkle with lemon juice. |
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Mix pulp with onions, heat oil and fry, |
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Add tomatoes, parsley, spices and seasoning. |
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Place on low fire Covered pan for about 20 minutes. |
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Remove from fire, add garlic and drained currants and mix thoroughly. |
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Arrange the eggplant skins in a well greased oven and fill with |
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the cooked mixture. |
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Sprinkle olive oil over each eggplant half, and bake in slow oven. |
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تعلقيقات المستخدمين
أضف تعليق
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