AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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6. Arraange<br />
the egggplant<br />
halves s in a large skkillet<br />
or<br />
cassserole<br />
with tthe<br />
slit side up. u Gently oppen<br />
the<br />
slit so that they can accomm modate as much<br />
of<br />
the stuffing as ppossible.<br />
Season<br />
the eggpplant<br />
withh<br />
salt, then sstuff<br />
each on ne so that thee<br />
stufffing<br />
fills the slits and is spread s to covver<br />
all<br />
the flesh (Photoo<br />
4).<br />
7. Sprinkle<br />
the lemmon<br />
juice ove er the eggplaant.<br />
Pouur<br />
any remainning<br />
sauce or o juices, alonng<br />
with<br />
the water, into the skillet, cover,<br />
and coook<br />
over<br />
loww<br />
heat until thhe<br />
eggplant is soft, abouut<br />
50<br />
minnutes,<br />
addingg<br />
water to th he skillet if it is<br />
gettting<br />
too dry. Let the eggp plants cool inn<br />
the<br />
skilllet<br />
and servee<br />
whole at ro oom temperaature.<br />
Discussion<br />
• Otheer<br />
possible aadditions<br />
to the t stuffing: chopped parsley,<br />
chopped<br />
dill, curraants,<br />
cooked rice,<br />
toassted<br />
pine nutts,<br />
a pinch of f allspice.<br />
• Therre<br />
is a debate<br />
about whe ether it’s neccessary<br />
to salt<br />
aubergines<br />
or not in orrder<br />
to drain n out any<br />
bitteerness.<br />
Modern<br />
varieties s are apparenntly<br />
less bitter<br />
than they used to be, and if you ch hoose<br />
smaall<br />
and very frresh<br />
ones there<br />
is probably<br />
no need to bother sa alting them.<br />
• You might boil the<br />
aubergine es in water wwith<br />
1 teaspo oon salt for 5 minutes. Thhis<br />
will preve ent<br />
themm<br />
from absorbing<br />
too mu uch oil.<br />
I wwould<br />
like to o finish this rrecipe<br />
with an a anecdote of my parennts:<br />
TThe<br />
first time e my motherr<br />
made this dish d for her fiancé, f he saaid<br />
“……<br />
I don’t knoow<br />
about the<br />
imam, butt<br />
I certainly fainted f (I cer rtainly was ddelighted…)…<br />
…”<br />
A few weekss<br />
later they were w married d!<br />
References<br />
Arsel S. 11996.<br />
Timelesss<br />
Tastes: Turkish<br />
Culinary CCulture.<br />
Istanb bul: Divan.<br />
Karam MM.<br />
K. and Keattinge<br />
M. 1961.<br />
Food from thhe<br />
Arab World d. Khayats, Be eirut.<br />
Speake J. . & LaFlaur M.<br />
2010. The Ox xford Essentiaal<br />
Dictionar of f Foreign Term ms in English. OOxford<br />
Univer rsity<br />
PPress.<br />
53
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