Imam Bayildi

2 eggplants
salt
1/2 cup olive oil, and then some
about 1 cup very thinly sliced onion
a head of garlic, minced
about 4 tomatoes, peeled and chopped, or one can whole tomatoes, crushed
pinch of sugar
splash of red wine (I used a Vino Novello)
1/2 cup fresh Italian parsley, chopped, or 1/4 cup fresh oregano, chopped
1/2 cup hot water, more or less

Peel the eggplants lengthwise in a striped pattern. Cut in half lengthwise, then rub the cut sides with salt. Let rest for 30 minutes. Rinse with water and squeeze dry.

Warm 1/4 cup olive oil in a wide-bottomed oven-safe saucepan (or something similar) over medium heat. Add the eggplants and fry, turning, until soft, about 5 minutes. Remove the eggplants to a plate.

Preheat the oven to 180 C (350 F).

Add more oil to the pan and turn the heat to low. Add the onion and garlic and sweat until very soft, about 15 minutes, making sure not to let them brown. Add the tomatoes and cook for another 5 minutes. Add the sugar and parsley or oregano and simmer another 5 minutes. Add a splash of wine, remove from the heat and adjust the seasoning.

Cut a slit in the side of each eggplant half but do not cut all the way through. Stuff the eggplants with the tomato sauce. Place the eggplants back in the pan and sprinkle generously with olive oil. Add the hot water, cover, and bake until the eggplants are very tender, about 30 minutes to an hour. Check the eggplant part of the way through baking to make sure the dish doesn't dry out, adding more water if necessary. The finished dish should have just a few tablespoons of liquid.

Transfer the dish to a platter and let cool to room temperature. You can refrigerate the dish for up to two days before serving, just take it out of the fridge early enough to get it to room temperature before you wish to eat.



Kabak Mücveri

500 g (1 lb) zucchini
salt
1 small yellow onion, grated or finely minced
1/2 cup chopped fresh dill
4 Tbsp Italian parsley
1/2 cup crumbled sheep's-milk feta cheese
4 eggs, lightly beaten
1 cup AP flour
freshly ground pepper
olive oil

Grate the zucchini and place in a colander. Sprinkle with salt and let drain for 30 minutes. Squeeze out the moisture and pat dry with paper towels.

Put the zucchini in a bowl with the onion, dill, parsley, cheese, eggs, flour, salt and pepper. Mix well.

Heat about 1/4 inch oil in a large skillet over medium-high. When the oil is hot, drop the batter by tablespoons into the pan. Fry about 2-3 minutes per side, until golden brown. Drain on paper towels or a wire rack. Continue frying until all the batter is gone.

They can be served hot (my preference) or at room temperature (also good). They are lovely dipped in a garlic yogurt or garlic mayo.

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