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Patlican Imam Bayildi > Rose Dosti, Adapted loo, turkish, vegetables 8 small japanese eggplant 1/2 cup oil 3 medium onions; peeled and in thin 1 strips 2 medium tomatoes; diced 2 medium green peppers; in thin 1 strips 1 small red hot pepper; minced 2 tablespoon parsley; chopped 5 centiliter garlic; minced 1 ; s&p 2 tablespoon olive oil 1 1/2 cup stock or broth 1 1/2 tablespoon lemon juice; (1/2 lemon) 1 teaspoon sugar Oven at 350F (175C). Grease a large baking pan. Rinse and dry eggplant. Slit eggplant lengthwise submarine- sandwich-style. Heat oil and cook eggplant over high heat until skins blister on all sides, about 2 min. Drain. In the same oil, add onions, half the tomatoes, green peppers, hot pepper, parsley, garlic, salt, and pepper. Cook until onions are just tender. Put eggplant on baking pan and stuff with vegetable mixture. Drizzle olive oil over and top with rest of tomatoes. Pour broth around. Sprinkle juice and sugar over eggplant. Cover with a cover or foil and bake until very soft, 40-60 min. From: mloo@juno.com (Michael Loo) Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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