- 7 small Japanese eggplants
- 1 large onion, finely chopped
- Flat leaf parsley, for garnish
- Flat leaf parsley, chopped
- 3 tomatoes, petite diced
- 2 sweet green peppers, diced
- Ground pepper, salt
- 1 tbsp tomato paste
- Canola oil, for frying
- 2 tbsp olive oil
- 2 cloves garlic, minced (optional)
- 2 green fried peppers for garnish
Pare eggplants in stripes lengthwise.
Add enough canola oil to a deep frying pan. Heat oil over medium-high heat and fry the eggplants in two batches. Transfer immediately to a plate lined with paper towel to drain.
After drained, place eggplants in an oven dish and set aside. Preheat your oven to 350 F.
In a separate skillet, place 2 tbsp olive oil. Put minced garlic and cook over medium-high heat. Add diced onions and sauté until lightly browned. Add tomato paste, diced green peppers, diced tomatoes and chopped parsley one by one. Put a lid on it and cook over medium-high heat. When the tomatoes tender, sprinkle salt and pepper and turn the heat off.
With the help of two spoons, slit eggplants into two, leaving the tops and bottoms attached. Fill them with tomato mixture you cooked.
Arrange and place half a slice of green fried pepper on each eggplant. Bake 20 minutes. Serve warm.
BULGUR PILAF with green lentil
2 tablespoon cooking oil/olive oil
1 cup medium-grain bulgur
½ cup cooked green lentil
1+1/2 cups boiling water or chicken stock
1 teaspoon salt
Pinch of ground black pepper
In a medium pan, put olive oil over medium-high heat. Add bulgur and cook for a few minutes stirring occasionally. Add already boiled/cooked green lentils; stir to coat. (Lentils should be tender not mashed)
Add boiling water or chicken stock and salt. Cook covered until most of the liquid is absorbed. Continue simmering on low heat until liquid has evaporated and bulgur is tender, about 25 minutes. Place a paper towel on the surface, cover with a lid and set aside to steam for 15 minutes. Serve warm with plain yogurt.
- 1/2 s.b yeşil mercimek, haşlanmış
- 1 s.b pilavlık bulgur
- 3 y.k sıvıyağ
- 1,5 s.b tavuk suyu
- 7 patlıcan
Kızartmak için sıvıyağ
- 1 kuru soğan
- 5 sivribiber
- 2 yemek kaşığı zeytinyağı
- 3 domates
- 1 tatlı kaşığı tuz
- 1 tatlı kaşığı karabiber
- yarım demet maydanoz
Soyduktan sonra kızdırılmış sıvıyağda patlıcanları bütün olarak önlü arkalı yumuşayana kadar yüksek ateşte kızartın. Hepsini kızarttıktan sonra kağıt havlulun üzerine alın.