Recipe requested
Jan. 31st, 2014 02:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bdikkatHi I've had a request for my recipe for Iman Biyaldi - Turkish stuffed aubergine. There is a story behind it > The original depends a lot on lots of olive oil.This has a few more ingredients..
For two People.
olive oil
1 Med-Large aubegine
1 Red onion (small) or half a big one
Pine nuts
Feta Cheese
Tin chopped tomato
Pepper
Basil (dried will do)
A couple of slices of fairly dry bread, no crusts
Method
Split the Aubergine in two (longways). Hollow out ( a spoon is good for this).
Set the 'shells' to one side and chop the inner bits into smallish chunks - a bit bigger than a dice
Turn the oven on to gas 5
Chop the onions and start frying(in olive oil of course)
As the onion starts to get soft add the aubergine chunks.
fry for about another 5 mins and add the tin of tomato. Add pepper (you can add chilli as well if you want it a bit spicy) and basil crumble up the bread and wait for the whole thing to reduce by about a third - the amount of reduction depend on the tin tomato- cheap ones have more liquid. The whole thing should be wet and gloopy - thing thick bread sauce. Add pine nuts - about a tablespoon full. and the Feta cheese - half a packet chopped to small chunks. Stir it together and ladel into the shells. It should heap up-pour some olive oil on top. Put onto a baking tray on put into the preheated oven. You can crumple more feta on top (or even parmesan) for an interesting crust.
In about half an hour you'll have a pretty tasty veggy dish.
For two People.
olive oil
1 Med-Large aubegine
1 Red onion (small) or half a big one
Pine nuts
Feta Cheese
Tin chopped tomato
Pepper
Basil (dried will do)
A couple of slices of fairly dry bread, no crusts
Method
Split the Aubergine in two (longways). Hollow out ( a spoon is good for this).
Set the 'shells' to one side and chop the inner bits into smallish chunks - a bit bigger than a dice
Turn the oven on to gas 5
Chop the onions and start frying(in olive oil of course)
As the onion starts to get soft add the aubergine chunks.
fry for about another 5 mins and add the tin of tomato. Add pepper (you can add chilli as well if you want it a bit spicy) and basil crumble up the bread and wait for the whole thing to reduce by about a third - the amount of reduction depend on the tin tomato- cheap ones have more liquid. The whole thing should be wet and gloopy - thing thick bread sauce. Add pine nuts - about a tablespoon full. and the Feta cheese - half a packet chopped to small chunks. Stir it together and ladel into the shells. It should heap up-pour some olive oil on top. Put onto a baking tray on put into the preheated oven. You can crumple more feta on top (or even parmesan) for an interesting crust.
In about half an hour you'll have a pretty tasty veggy dish.