Print
Email
Add a photoServings: 8
Ingredients
- 4 med Tomatoes, red ripe
- 3 med Aubergines -, (abt 1 lb ea)
- 2 Tbsp. Salt, for draining
- 2 Tbsp. Extra virgin olive oil
- 4 x Garlic cloves, crushed
- 3 med Onions, sliced
- 1/4 c. Minced fresh parsley
- 1/4 c. Currants, optional
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 x Bay leaves, crumbled
- 1 tsp Sugar Juice of 1 lemon Freshly-grnd black pepper, to taste Salt, to taste
Directions
- Dice the tomatoes and drain them in a colander for 1 hour. Throw away the juice. Choose long and narrow aubergines if possible, about 1-lb. apiece.
- Cut off stems and cut the aubergine in half the long way. Using a vegetable peeler, remove three long pcs of the peel, each about 1-inch wide, the long way. Move the peeler back and forth. This will help the moisture flow out of the aubergine. Using a large metal spoon, scoop out a bit of the aubergine, leaving a boat which has very thick sides and bottom. Coarsely chop the scrapings and reserve. Sprinkle the 2 Tbsp. of salt equally on each aubergine boat and set it on a rack to drain, skin side up, for 45 min. In the meantime, prepare the filling. Heat a large frying pan and add in the 2 Tbsp. of extra virgin olive oil and the garlic. Saute/fry for a moment and add in the onions and minced pulp from the aubergine. Saute/fry till the onions are transparent but not discolored. Remove from the heat. Place the onions, garlic, aubergine scrapings, tomatoes, parsley and optional currants in a bowl and mix gently. Add in salt and freshly grnd pepper to taste. Wipe the aubergine boats dry with paper towels. Fill each with an equal amount of the above filling and place them in an ovenproof casserole just large sufficient to take them comfortably. Mix the 1/2 c. extra virgin extra virgin olive oil with 1/2 c. water and the thyme, bay leaves, sugar and lemon juice. Pour 2 Tbsp. of this mix on top of each aubergine boat and pour remaining liquid in the bottom of the pan. Bring to a simmer, cover and simmer till the aubergines are quite soft, about 1 hour and 15 min. Remove from the heat and allow to cold with the lid on. Serve cool or possibly at room temperature.
- Comments: This dish is so favored in Turkey which the name given the dish is literally "The priest fainted". There are several interpretations about what was going on. Some say the Imam, the priest, fainted from sheer gastronomical delight when presented with this dish. Others maintain he loved it so much he fainted when he was refused the dish. Another line is which he fell flat on the floor when he realized how much extra virgin olive oil was used in the dish and how much it cost.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 153 | 69% |
| Total Fat 17.32g | 22% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1753mg | 73% |
| Potassium 563mg | 16% |
| Total Carbs 17.47g | 5% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.37g | 6% |
| Protein 2.63g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
