Tuesday, August 14, 2012
Monday, August 13, 2012
One of my favorite local restaurants is Zeytin's, a Turkish place that has some wonderful vegetarian entrees. I always get the stuffed eggplant when I go there. I found an easy recipe that closely mimics my favorite dish. You cover a split eggplant ( cut side up)with sautéed onions, diced tomatoes (I used a can of diced tomatoes)and garlic that you have cooked in olive oil until onions translucent. The more onions and garlic the better. I also diced half a green pepper too. Add a cup of water and cover it with aluminum foil. The recipe called for 40 minutes, but a good hour is really needed. You want the eggplant to be like custard and wonderfully creamy. I served it with jasmine rice.