Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Stuffing Recipes


Split Aubergines with Tomatoes and Onion (Stuffing Recipes)

Banu Atabay's Imambayildi
Main Page » Stuffing Recipes » Split Aubergines with Tomatoes and Onion


 ALL RECIPES

 Video Recipes

 Soup Recipes
 Salad Recipes
 Breakfast Recipes & Egg Recipes
 Lamb Recipes & Beef Recipes
 Kebab Recipes
 Offal Recipes
 Meatballs Recipes
 Vegetable Dishes Recipes
 Fish Recipes
 Chicken Recipes
 Stuffing Recipes
 Olive Oil Dishes Recipes
 Legum Recipes
 Pilaf Recipes
 Macaroni Recipes
 Jam Recipes
 Compote Recipes
 Pickle Recipes

 Bun Recipes
 Borek Recipes
 Cake Recipes
 Cookie Recipes
 Cream Cake Recipes
 Pasteries Recipes
 Dessert Recipes
 Milky Dessert Recipes
 Desserts With Syrup Recipes
 Halva Recipes
 Canapé Recipes
 Goodies Recipes
 Sherbets and Drinks Recipes
 Ice Cream Recipes



 Anchovy Recipes
 Apple Recipes
 Apricot Recipes
 Banana Recipes
 Bean Recipes
 Brain Recipes
 Cabbage Recipes
 Carrot Recipes
 Celery Recipes
 Cheese Recipes
 Cherry Recipes
 Cocoa Recipes
 Corn Recipes
 Cucumber Recipes
 Eggplant Recipes
 Fig Recipes
 Grapefruit Recipes
 Lamb Recipes
 Leek Recipes
 Lemon Recipes
 Lentil Recipes
 Liver Recipes
 Mushroom Recipes
 Okra Recipes
 Onion Recipes
 Orange Recipes
 Peach Recipes
 Pear Recipes
 Pepper Recipes
 Potato Recipes
 Rice Recipes
 Spinach Recipes
 Strawberry Recipes
 Tomato Recipes
 Yogurt Recipes
 Zucchini Recipes


Loading

Split Aubergines with Tomatoes and Onion



Instructions:
# Pell each eggplant alternating strips, let them stand in salt water for half an hour.
# Slice the onions into fine half circles, slice the garlic cloves, and dice the tomatoes.
# Remove the eggplants from the salt water, wash and dry.
# Place in a large pot without cutting them.
# Add sliced and kneaded with some salt for a while onion, garlic, tomato, olive oil, salt, sugar and finally hot water.
# Cook until the aubergines soften.
# Make holes in the eggplants by the help of a fork, and place the cooked mixture in it.
# Cook the eggplants after filling them for about 10 more minutes.
# Serve warm or hot.


Note: There are some alternative ways for cooking this meal, but this one is the most healthful.


http://ml.md/en243


Other Languages

       

Similar Recipes:
Yumurtali Domates Dolmasi Stuffed Tomatoes with Eggs
Stuffing Recipes
Yumurtali Domates Dolmasi
3328 views
Sun Mar 02, 2008 11:01 am
Zeytinyagli Yumurtali Patlican Aubergines with Eggs and Olive Oil
Olive Oil Dishes Recipes
Zeytinyagli Yumurtali Patlican
3463 views
Mon Mar 10, 2008 9:08 pm
Fasulye Piyazi White Bean Salad with Onion
Legum Recipes
Fasulye Piyazi
3349 views
Mon Mar 10, 2008 9:16 pm
Sogan Salatasi Onion Salad
Salad Recipes
Sogan Salatasi
3126 views
Sun Apr 06, 2008 8:23 am
Patlicanli Yumurta Eggs with Aubergines
Breakfast Recipes & Egg Recipes
Patlicanli Yumurta
3322 views
Sun Apr 06, 2008 8:33 am


6 aubergines, good shaped ones are advised
4 onions, medium size
2 tomatoes, big size
12 garlic cloves
1/3 cup + 1 tbsp olive oil
2 sugar cubes
1 + 1/2 cup water