(from The New Book of Middle Eastern Food, Roden 2000)
This is a Turkish way of preparing eggplants.
Serves 6. Time:
Ingredients:
3 med eggplants (2.5 pounds)
olive oil
4 cloves garlic, crushed
1.5 lbs tomatoes
2 T red or white wine vinegar
1T sugar
salt
chili pepper
1/3 C chopped flat-leaf parsley
Directions:
- Prep work: slice eggplants, peel and chop tomatoes, chop parsley.
- Grill or broil slices by peeling eggplants, slicing, brushing sides with oil, and cooking for 6-8 mins, turning once.
- Fry garlic in 2T oil, stirring. Add tomatoes, vinegar, sugar, salt and chili pepper and cook uncovered over low heat for 20 mins. Reduce to a thick sauce.
- Add parley and let it cool. Serve eggplants cold covered w/ tomato sauce.
