cook-food

I could not resist posting another eggplant recipe before the summer season is over. By chance, I found these beautiful looking, organic eggplants and I had to buy them. There are so many Turkish recipes with eggplants, so I like to try something different each time. This recipe I have not made before, but after tasting its deliciousness, I will make it more often. It goes excellent with crusty bread or rice or both! 5 large eggplants (black beauty found in most grocery stores works perfect) Pot of salty water 2 cups olive oil for frying For Kebab Stuffing: 1.5 lb cubed beef 8 shishito peppers (or 2-3 long, slim green peppers) 4 medium tomatoes (peeled and diced) 1 large onion (diced) 2 large cloves garlic (chopped) ¼ cup olive oil ½ tsp cumin ½ tsp thyme 2 tsp salt ¼ tsp black pepper 2 cups of water For Sauce: 2 cups water 2 tbsp tomato paste 1 tsp salt For Garnish: 2 sliced tomatoes (optional) 10 shishito peppers (or 2-3 long, slim green peppers) Heat a pan and place beef cubes. Cook...

Eggplant is one of my favorite summer vegetables. I don’t seem to be cooking with it as much now since my kids don’t love it. One day, I really craved eggplants so I decided to make something saucy with eggplants. This recipe is traditionally made in Hatay/Antakya ( Antioch ) region and it is just incredibly delicious. The pomegranate molasses gives it such a good kick. It is particularly delicious with flat bread, but I served it with rice, instead of bread. 2 large eggplants 3 large tomatoes (peeled and diced) 3-4 green peppers (cut in fourths and sliced) 1 large onion (cut in fourths and sliced) 4 cloves garlic (chopped) 1 cup green lentils 1 tbsp red pepper paste 2 tsp crushed red peppers 1 tsp dried mint 1 tsp sumac 2 tsp salt ¼ cup pomegranate molasses ½ tsp thyme ¾ cup olive oil Peel the eggplants in stripes. Cut each eggplant in eights and slice diagonally.  Fill a large pot with cold water and add salt. Place the sliced eggplants in salty water and let sit for an hour. Was...