Lenten Eggplant Aubergine Food

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LENTEN EGGPLANT (AUBERGINE)



Lenten Eggplant (Aubergine) image

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

2 large eggplants, washed
2 tablespoons vegetable oil (or more)
2 tablespoons salt (to taste)
1 large onion, minced
6 scallions, minced
2 tablespoons fresh dill, minced
2 large tomatoes, finely chopped
salt and pepper (to taste)
1 tablespoon flour
3 tablespoons parsley, minced
24 Greek olives

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



Turkish Eggplant (Aubergine) Lentil Stew image

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

1 large eggplant
1/2 cup lentils
water
2/3 cup extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
2 anaheim chilies, seeded and chopped
2 tablespoons mint leaves
1 tablespoon tomato paste
1 pinch crushed red pepper flakes
1/4 cup pomegranate molasses
1/2 cup kosher salt

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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