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HEALTHY & COOL RECIPES by OZNUR CEVIK

EGGPLANT IN OLIVE OIL (IMAM LOVED IT)

Cut the stems off the eggplants. Then peel off ½ -inch-wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a stripped effect.

13 July 2012 Friday 01:01
6 medium eggplants
3 onions
4 cloves garlic
2 tomatoes
1 bunch of parsley
½ cup of olive oil
1 teaspoon sugar
1 cup water
Salt to taste

Cut the stems off the eggplants. Then peel off ½ -inch-wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a stripped effect. Then slice each eggplant in half lengthwise leaving intact. Sauté onions and garlic in olive oil in a large frying pan for 5-6 minutes. Add peeled and cubed tomatoes, sugar and salt and continue to cook for 10 minutes. Add parsley and mix. Place eggplants in a large saucepan, and arrange with sliced parts up in one layer. Open and fill with sautéed mixture and spread the rest on top. Add 1 cup cold water, cover with wax paper, and then cover pan with a lid. Cook over medium heat until eggplants are tender. If necessary, add water. Make sure eggplants are tender. If necessary, add water. Make sure eggplants are not too dry.

Remove from heat and let to cool. Transfer to a serving plate and serve cold.

from Nurten Çevik’s Cook Book


Tags: EGGPLANT IN OLIVE OIL (IMAM LOVED IT), EGGPLANT, IN, OLIVE, OIL, (IMAM, LOVED, IT)
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