Subject: Stuffed Eggplant (Imam Bayildi)
From: Unicorn (unicorn@indenial.com)
Date: Wed May 15 2002 - 10:38:29 EDT
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F O O D F U N N Y
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Reader Ethelu sends us these suggestions for what a husband should say
to his wife in two different situations:
DANGEROUS: Should you be eating that?
SAFER: You know, there are a lot of vegetables left.
SAFEST: Can I get you a glass of wine with that?
DANGEROUS: What's for dinner?
SAFER: Can I help you with dinner?
SAFEST: Where would you like to go for dinner?
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T O D A Y ' S R E C I P E
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The name of this dish translates as "the imam (prayer leader)
fainted," and there are two competing explanations: he either swooned
because the dish is so delicious, or because of the expense of the
olive oil used. I prefer to believe the former.
Stuffed Eggplant (Imam Bayildi)
4-6 Japanese eggplants (aubergines), about 6 inches
(15 cm) long
1/2 cup (125 ml) extra-virgin olive oil
2 medium onions, thinly sliced
4-6 cloves garlic, finely chopped
2 large tomatoes, chopped
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) water
2 Tbs (30 ml) lemon juice
Remove the stems from the eggplants and peel 1/2-inch (1 cm) strips at
intervals, leaving stripes of skin in between. Cut a deep slit in one
side of each eggplant, leaving the ends and the opposite sides intact.
Sprinkle generously with salt and allow to sit for 30 to 45 minutes.
Rinse thoroughly, squeeze out the moisture, and blot dry with paper
towels. Meanwhile, heat half the oil in a saute pan over moderate
heat and saute the onions until tender but not brown, about 10
minutes. Add the garlic and cook 2 minutes. Transfer the onion
mixture to a mixing bowl with a slotted spoon and stir in the
tomatoes, parsley, salt, and pepper. Add the remaining oil to the
saute pan and fry the eggplants over high heat until lightly browned
on all sides but still firm, about 5 minutes. Transfer to a baking
dish and arrange the eggplants slit side up. Spoon the onion mixture
into the slits, forcing in as much as possible, and spoon the
remainder over the tops of the eggplants. Add the water to the dish
and bake covered in a preheated 375F (190C) oven until the eggplants
are very tender, 45 minutes to 1 hour. Remove from the oven, uncover,
and sprinkle with the lemon juice. Serve at room temperature. Serves
4 to 6.
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