| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants |
|
|
Olive oil |
| 1 |
md |
Tomato, chopped |
|
|
Salt & Pepper |
| 1/4 |
ts |
Allspice |
| 1/2 |
ts |
Parsley |
| 1 |
tb |
Currants, soaked in cold water 30 minutes |
| 1 |
|
Clove garlic |
| 1 |
|
Bay Leaf |
INSTRUCTIONS
Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic & bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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