Eggplant Turkish Style
|Eggplants||2 (Long And Thin)|
|Ripe tomatoes||1 1⁄4 Pound (Large Ones)|
|Green peppers||4 Small|
|Green chili pepper||1⁄2|
|Garlic||4 Clove (20 gm), peeled (Large Cloves)|
|Extra virgin olive oil||6 Tablespoon|
|Sugar||2 1⁄2 Teaspoon|
|Parsley||2 1⁄2 Teaspoon, chopped|
1 Cut off both the ends of the eggplants, rinse and slice lengthwise in half.
2 Using a potato peeler, peel two strips along each half, leaving a strip of skin nearest the cut edges and along the middle.
3 Make 3 or 4 deep lengthwise cuts along the inner, cut side of each half where the flesh is the thickest.
4 Sprinkle liberally with salt and leave it in a colander to allow the bitter juices to drain away from the flesh.
5 Slice the onions very thinly.
6 Put the onions in a sieve, set in a bowl.
7 Sprinkle with 3 tbsp salt and mix well.
8 Add sufficient cold water to just cover the onions.
9 Place a plate that fits easily inside the sieve on top of the onions.
10 Press down, and place a weight on top.
11 Set aside for 30 minutes.
12 In a pan, bring water to a boil.
13 Put the tomatoes in it for a minute and blanch.
14 Carefully peel and seed the tomatoes; chop the flesh into very small pieces.
15 Remove the stalks, seeds, and pale inner membrane from the peppers; cut them into thin rings.
15 Rinse the eggplants thoroughly under running cold water; dry thoroughly.
16 In a kettle, heat some water to nearly boiling point.
17 Pour this water over the onions to rinse them.
18 Drain, and squeeze out excess moisture.
19 Lightly grease a wide, shallow flameproof casserole dish with 1 tbsp olive oil.
20 In a large bowl, mix the onions with the tomatoes and peppers.
21 Season with a little salt and plenty of freshly ground black pepper.
22 In the prepared casserole dish, arrange the eggplants in one layer, cut side uppermost.
23 Using your fingers, open out the deep incisions and push some of the onion and tomato mixture down into them.
24 Spread the rest over the exposed cut surfaces.
25 Place a slightly minced whole garlic clove on top of each eggplant.
26 Sprinkle the remaining oil over the topping and garlic cloves.
27 Sprinkle with the sugar.
28 Carefully pour in 1 cup cold water and bring to a boil.
29 Cover, and reduce the heat to very low; simmer very gently for 1-1/4 hours.
30 Remove the lid and allow to cool.
31 Sprinkle with chopped parsley just before serving.
Calories 394 Calories from Fat 216
% Daily Value*
Total Fat 23 g35.9%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 122.9 mg5.1%
Total Carbohydrates 43 g14.5%
Dietary Fiber 12.7 g50.7%
Sugars 21.6 g
Protein 6 g12.7%
Vitamin A 35.8% Vitamin C 176.9%
Calcium 9.8% Iron 9.9%
*Based on a 2000 Calorie diet