LENTEN EGGPLANT (AUBERGINE)
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
- Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
- In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
- Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
- When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
- Add olives to heat through. Can be served hot or cold.
Nutrition Facts : Calories 203.8, Fat 10.4, SaturatedFat 1.4, Sodium 3735, Carbohydrate 28, Fiber 12.5, Sugar 11, Protein 4.8
TURKISH EGGPLANT (AUBERGINE) LENTIL STEW
Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.
Provided by chia2160
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5
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