TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
ITALIAN EGGPLANT (AUBERGINE) CASSEROLE
Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious.
Provided by nnreq
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- peel and cube eggplant.
- cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- set aside Saute meat in a large skillet.
- add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- cook over a low heat until soup is well heated.
- spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
- bake at 350 degrees for 30 minutes.
TURKISH-STYLE BRAISED EGGPLANT
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 15
Steps:
- Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
- In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
- Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
- Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
- Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
TURKISH STUFFED EGGPLANT (AUBERGINE)
Make and share this Turkish Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray large shallow baking dish with cooking spray.
- Scoop out flesh from eggplants, cut into chunks and reserve.
- Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
- Place upside down on paper towels; let stand 15 minutes.
- Meanwhile, spray large skillet with cooking spray.
- Cook garlic and onion over medium-high heat until browned, about 10 minutes.
- Add tomatoes, reserved eggplant flesh and allspice.
- Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
- Stir in parsley, lemon juice, remaining salt and pepper.
- Pat eggplant shells dry with paper towels.
- Spoon eggplant mixture loosely into shells.
- Place filled shells in prepared baking dish.
- Cover with foil and bake until shells are tender, about 40 minutes.
- Remove foil; sprinkle tops evenly with feta cheese.
- Bake for 10 more minutes, then serve.
Nutrition Facts : Calories 105.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.7, Sodium 240.5, Carbohydrate 20.5, Fiber 10.4, Sugar 9, Protein 4.7
ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Pare and dice eggplant.
- Heat oil in skillet, add onion, green pepper, and eggplant.
- Stir over low heat until eggplant is soft.
- Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
- Simmer a few minutes.
- At this point you can add basil, chives, parsley, tarragon or oregano to taste.
- Turn into casserole dish and bake at 325 degrees F for 40 minutes.
- Casserole may be served hot or cold, with sour cream.
Nutrition Facts : Calories 187.6, Fat 14, SaturatedFat 2, Sodium 882.6, Carbohydrate 15.8, Fiber 6.3, Sugar 7.8, Protein 2.8
TURKISH EGGPLANT (AUBERGINE) SALAD
Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Tonkcats
Categories Turkish
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
- Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
- Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
- To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.
Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2
TURKISH EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Turkish Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by ErOnur
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
- Heat oil in a cooking pan.
- Add eggplant, onion, pepper and garlic and saute for 10 minutes.
- Add tomatoes and simmer for about 15 minutes.
- Add thyme and season with salt and pepper.
- Simmer for a further 5 minutes.
- Serve over Turkish Pilav.
Nutrition Facts : Calories 181.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 23.6, Fiber 9.6, Sugar 11.5, Protein 4.2
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