Sunday, August 12, 2012

Turkish eggplants

This recipe came about with 2 eggplants and a bunch of random ingredients I had on hand, it was really delicious and my client has asked for them again on the menu. Eggplant is great for clearing heat in the body also bringing energy to the uterus for women I love eggplant as a great vegetarian base for many dishes and its fleshy chewy texture. Its also great with pasta and in moussaka of course with lamb mince.

2 whole eggplants
1 cup cooked basmati rice
1/2 brown onion, diced finely
1 teaspoon cumin ground
1 teaspoon coriander ground
1 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon cinnamon ground
1 zucchini, diced small
3 tablespoons pine nuts
2 tablespoons of currants or dried apricot cut very fine

Preheat the oven to 180 degrees
Cut eggplants in half and rub olive oil into each one and bake for 25 minutes until tender (can poke a fork through easily)
Set aside
Heat a fry pan with some ghee and fry the onion, ginger and garlic until cooked, add all the spices and stir around releasing the aromas, remove and put in a bowl.
Add the cooked basmati, spice mix you have just cooked with aromatics, pine nuts and zucchini.
Scoop the cooked eggplant out leaving a shell and add the cooked eggplant to your rice mixture, mix around with your hands
now put this mixture back into the eggplant shell and cook for another 15 minutes rubbing some olive oil or ghee on top before baking to keep moist

Serve with white fish or by themselves

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