BBS:      TELESC.NET.BR
Assunto:  Turkish Style Stuffed Eggplant With Walnut Sauce
De:       Ben Collver
Data:     Sun, 1 Mar 2026 06:25:40 -0800
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish Style Stuffed Eggplant With Walnut Sauce
 Categories: Stuffed veg, Turkish
      Yield: 4 Servings
 
      2 md Eggplants; halved lengthwise
      2 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
    1/2 ts Turmeric
      1 c  Walnuts; ground
      1 c  Vegetable broth
           Salt
           Black pepper; freshly ground
    1/4 c  Pomegranate juice;
           - fresh or bottled
      3 tb Natural sugar
      2 tb Tomato paste
      2 tb Fresh lemon juice
      1 sm Green bell pepper;
           - seeded, chopped
      1 c  Cooked basmati rice
      2 tb Fresh mint; minced
      2 tb Fresh parsley; minced
 
  To get the most juice from a fresh pomegranate, bring it to room
  temperature and roll it back and forth between a flat work surface
  and the palm of your hand. You can also buy bottled pomegranate
  juice, now available in most supermarkets.
  
  Preheat the oven to 400?F. Lightly oil a baking sheet. Place the
  eggplant halves, cut sides down, on the baking sheet and bake until
  partially softened, about 15 minutes. Remove from the oven and set
  aside to cool. Leave the oven on.
  
  When cool enough to handle, scoop out the insides of the eggplants,
  leaving 1/4"-thick shells intact. Coarsely chop the eggplant flesh
  and set aside, along with the shells.
  
  Head 1 tb olive oil or 2 tb water in a medium sized saucepan over
  medium heat. Add half of the onion, cover, and cook until softened,
  about 5 minutes. Add the turmeric, 1/2 cup walnuts, broth, and salt &
  pepper to taste. Bring to a boil, then reduce the heat to medium-low
  and simmer, stirring occasionally, until the sauce begins to thicken,
  about 15 minutes.
  
  In a small bowl, combine the pomegranate juice, sugar, tomato paste,
  and lemon juice, and blend well. Add the mixture to the sauce, reduce
  the heat to low, and continue to simmer while you prepare the rest of
  the dish.
  
  Heat the remaining 1 tb olive oil or 2 tb water in a large skillet
  over medium heat. Add the remaining onion and bell pepper, cover, and
  cook until softened, about 5 minutes. Stir in the chopped eggplant
  and salt & pepper to taste. Continue cooking to blend the flavors,
  about 5 minutes, then transfer the eggplant mixtre to a large bowl
  and stir in the rice, remaining 1/2 cup walnuts, mint, and parsley.
  Season to taste with salt & pepper.
  
  Lightly oil a baking dish. Divide the stuffing among the eggplant
  shells and arrange them in the dish. Bake until the shells are tender
  and the filling is hot, 15 to 20 minutes. Serve with the walnut sauce.
  
  Note:
  
  This dish may be prepared ahead of time, with the final baking done
  just before yo're ready to serve it.
  
  Recipe by Vegan Planet by Robin Robertson
 
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