| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Turkish |
Eggplant, Middle east, Time/life, Turkish, Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 1/2 |
c |
Olive oil |
| 4 |
|
Tomato, peeled seeded and |
|
|
coarsely chopped |
| 2 |
|
Garlic cloves, peeled and |
|
|
thinly sliced |
| 1 |
t |
Salt |
| 1/4 |
c |
Salt |
| 1 |
|
Eggplant, about 1 lb. |
| 2 |
|
Green peppers, seeded |
|
|
deribbed and cut lengthwise |
|
|
into quarters |
INSTRUCTIONS
Name; Fried Eggplant with Green Peppers and Tomato Sauce In a heavy 8
to 10 inch skillet, heat 2 tablespoons of the olive oil over moderate
heat until a light haze forms above it. Add the tomatoes, garlic and 1
teaspoon of the salt. Mashing and stirring frequently, cook the
tomatoes briskly until almost all their liquid evaporates and they
become a thick, somewhat smooth puree. Set aside off the heat. With a
large, sharp knife, peel the eggplant and cut off the stem end. Cut
the eggplant lengthwise into inch thick slices. Then one at a time lay
each slice flat and cut lengthwise strips at inch intervals starting
at the wide end and cutting to within about 2 inches of the narrow
end. the slices should now look like fans. Combine 1 quart of water
and the remaining 1/4 cup of salt in a shallow bowl or baking dish,
and add the eggplant sections. Turn them about to coat them evenly
with the brine, and let them soak at room temperature for about 10
minutes to rid them of any bitterness. In a heavy 12 inch skillet,
heat the remaining 1 cups of oil over high heat until a light haze
forms above it. Pat the eggplant completely dry with paper towels.
Regulating the heat so the eggplant colors evenly without burning, fry
it 3 or 4 slices at a time for about 5 minutes on each side, or until
it is lightly browned and shows no resistance when pierced with the
tines of a fork. Transfer the eggplant to paper towels and fry the
remaining slices. Add the green peppers, skin side up, to the oil
remaining in the skillet, adding more oil if necessary. Cook the
peppers over moderate heat for about 10 minutes, turning them over
with tongs. When they are soft but still somewhat firm to the touch,
drain them on paper towels. Peel off the skins with a small, sharp
knife. Mound the eggplant slices in the center of a serving platter
and pour the tomato sauce over them. Fold the peppers in half
lengthwise and arrange them attractively around the eggplant. Serve at
room temperature. 72 of 116 Time Life Series: Middle Eastern Cooking,
"circa 69" MMed by: earl.cravens@salata.com From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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