| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Turkish |
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Japanese eggplants |
| 1/2 |
c |
Olive oil |
| 2 |
c |
Finely chopped onions |
| 6 |
lg |
Garlic cloves, sliced |
| 1 |
c |
Ripe tomatoes, diced |
| 1/2 |
c |
Freshly chopped parsley |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
|
|
Water |
INSTRUCTIONS
Cut off stem of eggplants &, using a vegetable peeler, peel stripes off the
skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently
till they are golden brown. Drain well. Slit eggplants open along one side,
but don't slit all the way through.
Add remaining oil into skillet, saute onion & garlic till they are limp.
Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove
from heat. Fill eggplant to heaping. Make sauce up to 1/4 cup by adding
more water if necessary. Pour into pan. Cover & cook over very low heat
for 45 minutes to 1 hour. Add more hot water during cooking if necessary.
Serve cold with lemon juice as part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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