ST402676@brownvm.brown.edu (tamar more) (06/13/91)
in response to the requests for eggplant main dishes and middle eastern
dishes.: many of my favorite middle eastern dishes are indeed eggplant
ones. here are four, two of which are main dishes, the other two can be
used as dips or sandwich fillers. all can be made vegetarian. in fact,
all but the moussaka are vegan.
moussaka
3 large eggplants
2 onions
750 gr ground beef (or extra firm tofu to make it vegetarian)
salt and pepper
1 tomato, chopped
tomato paste
parsley
4 tbsp flour
2 1/2 C soup stock (beef or vegetable, or from bullion cubes)
3 eggs
either 3 potatoes or cheeses (cottage, mozzarella, and parmesan)
slice the eggplants and sprinkle salt over the slices. Place in a
colander and let stand in a bowl for an hour or so to drain the bitter
liquids out. Fry the eggplant slices in as little oil as you can
manage. Prepare the sauce by chopping and sauteing the onions till
translucent. Add the ground beef and saute till well browned. Add a
healthy dose of salt and some pepper, the tomato, 2-3 tbsp of tomato
paste, and a few tbsp of chopped parsley. Add some water (a few tbsp)
and cook 15 minutes or so. If making the cheese version, mix cottage
cheese, parmesan, and an egg and layer this as well.
Layer in a baking dish, starting and finishing with the eggplant.
Prepare a white sauce from the flour and soup. Let it cool a bit and
then beat in 2 eggs. Pour onto the moussaka. For the cheese version,
sprinkle grated mozzarella on top and decorate with tomato slices. For
the potato version (which has the advantage of being kosher) boil the
potatoes and mash with margarine and egg, then spread over the top.
Bake at 350 F for about 45 min. till starting to brown on top.
For a vegetarian version, substitute extra-firm tofu for the beef, or
just replace it with zucchini and mushrooms. You can also add 1/4 tsp
cinnamon to the sauce for a slightly different flavor.
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imam bayildi (the imam fainted, or stuffed eggplants)
there are many versions. this is how i made it the last time:
use the miniature eggplants so each person gets one stuffed eggplant.
cut in half (the long way) about one eggplant for every one or two
people. salt it and let it sit (unless you grill it first- either
salting or grilling will take out any bitterness) for half an hour.
wash off the salt and scoop out the insides so you are left with
eggplant skin with just enough of the flesh to keep it from ripping.
chop the scooped out eggplant innards and saute with lots of onion and
garlic, about 1 cup of rice per 6 people, and any other vegetables you
want (mushrooms, zucchini, etc. by the way, these can also be stuffed).
add pine nuts, a SMALL amount (1 or 2) chopped tomato, and tons of
parsley. add twice as much water as there is rice and simmer until the
rice is almost, but not quite done. fill the eggplant shells. decorate
with cherry tomato halves and drizzle with olive oil. place in a baking
dish with some water and tomato sauce in the bottom and bake for about
half an hour at 350F. i use as many pine nuts as i can afford. you can
toast them too, if you want.
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egg plant and red pepper dip.
the worlds easiest thing: grill eggplant and sweet red peppers until
sort. skin the peppers (the peel should come right off) and scoop out
the eggplant meat. throw in the food processor, blender, or bowl and
elbow grease, and puree with a couple tablespoons vinegar, a spoonful
of may, some garlic and black pepper. grilled eggplant is magic.
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baba ghanouj
mash cooked eggplant (preferably grilled), juice from a lemon or two,
1/2 cup tahini, lots of minced garlic (3-4 cloves), some parsley, and
salt and pepper.