Aubergine Imman Bayeldi Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
KEYWORDS: WILD GAME COOKING
Serves 6-8,
SOURCE: WILD GAME COOKING
Directions:
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First
published in Great Britain in 1988 by: Rosendale Press Ltd, 140
Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 6 medium
aubergines (eggplants) 6 fine sea salt and freshly ground black
pepper 350 g/12 oz onions 3/4 lb 300 ml/1/2 pint olive oil
1 1/4 cups 400 g/14 oz canned tomatoes
14 oz 3 cloves of garlic 3 freshly chopped
parsley sultanas (golden raisins), optional 2 tomatoes 2 5 ml/1 tsp
sugar, or more to taste 1 tsp Cut the aubergines
(eggplants) in half lengthways. Scoop out the pulp without damaging
the shells, cut into cubes and reserve. Score the inside of the
shells without cutting through them and sprinkle with salt. Cover
with a plate and set aside. Saute the sliced onions in a little of
the oil until softened. Add the pulp of the aubergines (eggplants),
the tomatoes, crushed garlic, parsley, and salt and pepper to taste,
with the rests of the oil, and cook gently for 5-10 minutes. At this
point add the sultanas (golden raisins), if liked. Preheat the oven
to 170-C/325-F/Mark 3. Oil a flat baking dish. Rinse and dry the
aubergines (eggplants) shells and lay them in the dish. Fill each
shell with the vegetable mixture, and if there is a surplus place it
around the sides. Slice the tomatoes, and put a slice on each stuffed
shell. Sprinkle with sugar. Bake for 1 1/2-2 hours. Serve cold or
lukewarm.
Submitted By SALLIE KREBS On 03-11-95
Source from luhu.jp
published in Great Britain in 1988 by: Rosendale Press Ltd, 140
Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 6 medium
aubergines (eggplants) 6 fine sea salt and freshly ground black
pepper 350 g/12 oz onions 3/4 lb 300 ml/1/2 pint olive oil
1 1/4 cups 400 g/14 oz canned tomatoes
14 oz 3 cloves of garlic 3 freshly chopped
parsley sultanas (golden raisins), optional 2 tomatoes 2 5 ml/1 tsp
sugar, or more to taste 1 tsp Cut the aubergines
(eggplants) in half lengthways. Scoop out the pulp without damaging
the shells, cut into cubes and reserve. Score the inside of the
shells without cutting through them and sprinkle with salt. Cover
with a plate and set aside. Saute the sliced onions in a little of
the oil until softened. Add the pulp of the aubergines (eggplants),
the tomatoes, crushed garlic, parsley, and salt and pepper to taste,
with the rests of the oil, and cook gently for 5-10 minutes. At this
point add the sultanas (golden raisins), if liked. Preheat the oven
to 170-C/325-F/Mark 3. Oil a flat baking dish. Rinse and dry the
aubergines (eggplants) shells and lay them in the dish. Fill each
shell with the vegetable mixture, and if there is a surplus place it
around the sides. Slice the tomatoes, and put a slice on each stuffed
shell. Sprinkle with sugar. Bake for 1 1/2-2 hours. Serve cold or
lukewarm.
Submitted By SALLIE KREBS On 03-11-95
Source from luhu.jp