Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes
 

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

  •  
    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection
     

    PrimaRecipes --> Appetizers, Other

    recipe title: Eggplant Imam Bayildi
    category: Appetizers, Other
    keywords: appetizers, eggplant
    servings: 6
    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
    
    directions:
    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.

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.