eggplant/vegetarian recipes

[Guest guest]

Hi Scott....OK, here it goes: eggplant's soul mate is tomato, so what ever you

do with egp. combine tomato as well. Also onions, cilantro.

#1. Most simple one.

Bake whole, unpeeled egp. on the thin iron disc in the top of the oven untill

soft. Turn it from side to side. When ready put on the plate, cut lenghtwise,

add inside some,salt,butter(oil) choped cilantra, dill...garlic(all or whatever

you like)and eat with baked(boiled)potato and feta chees (optional)..glass of

white wine goes with it great.

#2. Peel egpl. slice accross and fry on the skillet in oil(or whatever u use

for that) on both side. Do same with tomato sliced same way and fry as well.

Put slice of tomato on the top of the egpl. spreading between with mix of a)

mayo,garlick,cilantro, or b) vinegar,garlic and cilantro...Sort of like oreo

cooke. Best to leave for while in the reffrig. for better absorbtion.

#3. Bake egpl. like in #1. scoop out chop and mix with fresh(or canned) choped

as well tomatos,onion,cilantro,dill, some oil, salt,pepper(optional, depend on

your diet)) or just choped egpl. and mayo, so called Israel salad.

#4. Dice peeled(or not) egpl. tomato,onons and fry slightly on the skillet, then

cover(or transfer to the pot) and sotey until all become real soft( the way you

like it) add same cilantro,little beat of sugar(or whatever you use),

salt,pepper Non vegetarians can add chicken, or diced meat(of course cook meat

first and when almost ready add eggpl.)

#5. For non Vegetarians. Real feast:

Ground meat(any kind, but lamb is the best),onions, cilanto,mint,dill(or

whatever else are your favorite herbs) add some tomato souce., salt,pepper.

Then you need small size of eggpl. green bulgarian pepper, and tomato. Cut out

slice of egpl. from the tale end., with sharp knife scoop out insides, do the

same with pepper (save that slice with tale to put it back on later) and tomato.

All scoops go on the bottom of the pot you r going to cook it. Stuff with ground

meet the egpl., tomato and pepper, put the tales back on,fold in the pot, add

water (or veget. or any other broth) bring to boil, then lower hit untill it

barely simmers and cookabout 1and1/2 hr. The aroma,look and taste hard to

discribe. You have to try it.Vegetarians may substitute meat with whatever

works, but I don't know how it going to taste.

If anyone will try I would like to get feed back.

Bon Apettite.

PS. I did my best with description, but if something is not clear don't hesitate

to ask.

Sat Nam

Nicole.

 

Scott Laurenza <scott_laurenza wrote:

 

greetings nicole;

 

i am an interested in vegetarian cooking and eggplant recipes.

currently i have used eggplant with turmeric and eggplant parmesan.

 

i am interested to know what vegetarian recipes you may have using eggplant

and any other vegetables that may be native to azerbijan.

 

thank you nicole

 

Sat Nam

 

 

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[Guest guest]

Hi Laura, sure u can take any pepper, we call them bulgarian, they r green,red

or yellow and u actualy can take any color you like to create colorfull dish....

And like in the movie "Woman on top" after she explined how to cook she always

adds "And the most importent ingridient is to share it with someone you love"...

so you do the same...

Bon Appetit

Nicole.

.....

Laura Ainsworth <leo_x_3 wrote:

Hugs Nicole,

 

Thank you for the recipees. Do you have any idea what I can substitute for a

Bulgarian pepper? Is that the same as an American Green Pepper that is mild

and almost sweet? I know there are so many peppers in the world. I think

your word 'sotey' means simmer. Yes? This has been great. Again, thank you

and I will definitely give the recipees a try.

 

Sat Nam,

Laura

 

>PS. I did my best with description, but if something is not clear don't

>hesitate to ask.

>Sat Nam

>Nicole.

 

 

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