Subject: Turkish Stuffed Eggplant
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 06 2002 - 07:16:00 EST
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F O O D F U N N Y
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As a Yankee living in the South I thought I had heard them all, but
here's a new one from reader Marie Martinek:
A Yankee travelling in the South went to a diner for breakfast. There
on the menu he saw grits. "Grits?" he thought. "What's a grit?"
Being adventurous, he told the waitress "I'd like a grit, please."
She said, "Hominy?" and he replied "Oh, two or three."
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T O D A Y ' S R E C I P E
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Dishes combining eggplant, tomatoes, onions, and olive oil are
common all over the Mediterranean and Middle East. Here is
one favorite version from Turkey:
Turkish Stuffed Eggplant
4 - 6 baby or Japanese eggplants
Coarse salt
1/4 cup (60 ml) olive oil
1 medium onion, finely chopped
6 - 8 cloves garlic, finely chopped
2 small tomatoes, cored and chopped
1/2 cup (125 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Cut a lengthwise slit about 3/4 of the way through the eggplants to
within 1/2 inch (1 cm) of each end, forming a pocket. Sprinkle the
inside of the eggplants with salt and let rest slit side down on paper
towels for 45 minutes. Rinse and dry the eggplants. Heat 1
tablespoon (15 ml) of the olive oil in a skillet over moderate heat
and saute the onion until tender but not brown, about 10 minutes. Add
the garlic and saute 1 minute. Remove from the heat and stir in the
tomatoes, parsley, salt, and pepper. Heat 2 tablespoons (30 ml) of
the oil in a skillet over moderate heat and saute the eggplants until
golden brown on all sides. Arrange the eggplants slit side up in a
baking dish and fill each with stuffing. Drizzle with the remaining
oil and add about 1/2 cup (125 ml) water to the baking dish. Cover
tightly and bake in a preheated 350F (180C) oven for 1 hour. Serve
warm, chilled, or at room temperature. Serves 4 to 6.
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