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.
se this to keep the eggplant warm after you've cooked
Peel eggplant in strips, then cut lengthwise
Trim both ends off the eggplant, then use a vegetable peeler
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Wrap eggplant in a double layer of
mall bowl.
Cut the eggplant (aubergine) into 6 slices lengthways
he ends of the eggplant and cut unpeeled eggplant into one-inch
Peel and dice eggplant.
Heat oil in heavy frypan and saute garlic 3 minutes.
Remove garlic.
Add onion, green pepper and eggplant and cook 3 minutes.
Add tomatoes and salt.
Cook slowly over low fire 20 minutes until eggplant is tender.
inutes.
Rince and dry eggplant with paper towels.
Half
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.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
0 minutes.
Stir in eggplant and garlic; cook 10 minutes
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
nd flour mixture into the eggplant.
Slowly add several tablespoons
We have two recipes for Eggplant (Grandma's own).
Try them both!
Slice eggplant, zucchini and potatoes in 1-inch thick slices. Dredge in flour and fry in hot oil.
Remove from heat and place in an 8 1/2 x 11-inch baking dish.
dd one teaspoon of powdered Turkish Coffee into the cazve/very