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Recipe by: guyllaume
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See below ingredients and instructions of the recipe
1 1/4 lb Japanese eggplants
1/2 c Olive oil
2 c Finely chopped onions
6 lg Garlic cloves, sliced
1 c Ripe tomatoes, diced
1/2 c Freshly chopped parsley
1/4 ts Salt
1 ts Sugar
Water
Cut off stem of eggplants , using a vegetable peeler, peel stripes
off the skin. Fry eggplants in 3 tb olive oil over medium heat,
turning frequently till they are golden brown. Drain well. Slit
eggplants open along one side, but don't slit all the way through.
Add remaining oil into skillet, saute onion garlic till they are
limp. Add tomato saute a further 2 minutes. Add parsley, salt
sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to
1/4 cup by adding more water if necessary. Pour into pan. Cover
cook over very low heat for 45 minutes to 1 hour. Add more hot water
during cooking if necessary. Serve cold with lemon juice as part of a
buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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