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Old 06-29-2012, 07:04 PM
 
Location: St. Louis, MO
4,009 posts, read 5,483,992 times
Reputation: 4545

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Bonjan Borani!

At the hotel I used to work at, we had some Middle Eastern military contractors stay for quite some time and they often used to cook delectable dinners for some of the other employees and myself This is a version of one of my favorite dishes that they made! (I never got the exact recipe off them but thankfully found it in a cookbook months later)

If you're Vegan, plain Soy Yogurt works fine in this!

Ingredients:
1 medium onion, sliced
1/4 cup olive oil
1 eggplant (about 1 1/2 lbs) cut into 1/2 inch slices
1 cup unflavored yogurt
3 tbsp snipped fresh mint or 1 1/2 tsp crushed dried mint
2 cloves garlic, finely chopped
1/2 tsp salt
Ground Black Pepper
Paprika, to taste

Method:
1) Cook and stir onion in oil in 12" skillet until tender; remove onion
2) Cook half the eggplant over medium high heat, turning once, until tender and golden brown (about 10 mins) Repeat with remaining eggplant and add more oil if necessary.
3) Arrange onion and eggplant slices in oblong (11" x 7") ungreased baking dish.
4) Mix remaining ingredients, except Paprika and pour mixture over Eggplant
5) Sprinkle with Paprika
6) Bake in 350 F oven for 10-15 minutes or until hot and bubbly
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Old 06-29-2012, 07:47 PM
 
Location: The Hall of Justice
25,906 posts, read 36,199,574 times
Reputation: 42502
These are really good ideas!
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Old 07-01-2012, 06:25 AM
 
1,809 posts, read 3,102,053 times
Reputation: 1989
How about pickling it? Only if you don't absolutely hate vinegar! (I adore it)
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Old 07-02-2012, 08:30 PM
 
Location: The New England part of Ohio
18,586 posts, read 23,122,267 times
Reputation: 48552
Thanks guys! There are some wonderful ideas here! This should cure my craving. You ROCK!
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Old 07-05-2012, 04:04 AM
 
6,351 posts, read 5,435,947 times
Reputation: 8847
Eggplant antispasta is one of our summer favorites. Diced egg plant, diced peppers, chopped onions, and sliced mushrooms slathered in olive oil and roasted until tender. Mix the roasted vegetables with a half cup of water (or more, depending on desired consistency), a quarter cup of red wine vinegar, 2 tablespoon of sugar, a small can of tomato paste, a cup of sliced green olives, and basil and oregano to taste. Bake it in a foil covered casserole dish at 350 degrees for a half hour. Serve hot or cold.
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Old 07-11-2012, 08:47 AM
 
Location: California
262 posts, read 429,286 times
Reputation: 393
I can't believe moussaka hasn't been mentioned. It is one of my favorites. I've never actually made it with meat. It is very rich in flavor and satisfying without it. I recommend this during the wintertime, it's very cozy comfort food but really fine any time of year.
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Old 07-11-2012, 11:50 AM
 
Location: Warren, OH
2,748 posts, read 3,322,944 times
Reputation: 6467
All really good ideas. Once I had an Armenian eggplant dish that I really liked. I remember that it didn't have tomatoes. I like tomatoes but that's wahat distinguishes this for me.

Anyone know what it might be?

Last edited by warren zee; 07-11-2012 at 11:54 AM.. Reason: too long
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Old 07-11-2012, 12:07 PM
 
568 posts, read 821,827 times
Reputation: 1244
1- large eggplant
1/2 c chopped onion
salt and pepper
Boil until eggplant is soft and mushy. Drain very well
Put into bowl.
Add 3/4 c. crushed crackers
1 egg
1/2 tsp garlic powder
1 beaten egg
1/2 c. shredded cheese (cheddar, mozarella or combine some of both)
1/4 c. parmesan cheese
Mix all of this together well
Put into greased casserole
top with additional 1/2 c. shredded cheese and bake at 350 degrees until golden brown and bubbly.
Um-ump....larippen good!! My M-I-L had this recipe and I have used it and passed it around too!
She would be proud...
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Old 07-11-2012, 12:23 PM
 
Location: Geneva, IL
12,982 posts, read 12,215,981 times
Reputation: 14815
Love egg plants. 2 of our faves are Egg plant sandwiches:

Grilled Eggplant Sandwich Recipe | Simply Recipes

And egg plant souffle:

Herbed Eggplant Aubergine) Souffle Recipe - Food.com - 122418
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Old 07-11-2012, 08:53 PM
 
745 posts, read 1,291,475 times
Reputation: 470
Quote:
Originally Posted by glamatomic View Post
Bonjan Borani!

At the hotel I used to work at, we had some Middle Eastern military contractors stay for quite some time and they often used to cook delectable dinners for some of the other employees and myself This is a version of one of my favorite dishes that they made! (I never got the exact recipe off them but thankfully found it in a cookbook months later)

If you're Vegan, plain Soy Yogurt works fine in this!

Ingredients:
1 medium onion, sliced
1/4 cup olive oil
1 eggplant (about 1 1/2 lbs) cut into 1/2 inch slices
1 cup unflavored yogurt
3 tbsp snipped fresh mint or 1 1/2 tsp crushed dried mint
2 cloves garlic, finely chopped
1/2 tsp salt
Ground Black Pepper
Paprika, to taste

Method:
1) Cook and stir onion in oil in 12" skillet until tender; remove onion
2) Cook half the eggplant over medium high heat, turning once, until tender and golden brown (about 10 mins) Repeat with remaining eggplant and add more oil if necessary.
3) Arrange onion and eggplant slices in oblong (11" x 7") ungreased baking dish.
4) Mix remaining ingredients, except Paprika and pour mixture over Eggplant
5) Sprinkle with Paprika
6) Bake in 350 F oven for 10-15 minutes or until hot and bubbly
That's pretty much how I make it, I just add turmeric and chili powder
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