Patlicanli Pilav

Ingredients

2 oval eggplants, about 500 g or 1 lb in all
salt
1 large onion
1/3 cup olive oil
2 cups chopped, peeled tomatoes
1 1/2 tsp salt
black pepper
2 tbsp chopped parsley
2 tsp chopped fresh mint
2 cups long grain rice (of course I use basmati)
2 1/2 cups light stock or water
yoghurt for serving

1. Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes. Rinse and dry with paper towels.
2. Halve the onion lengthwise and slice
3. Heat 1/4 cup oil in a heavy based pan and fry eggplant cubes until lightly browned. Remove and keep aside.
4. Add remaining oil to pan and gently fry onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
5. Wash rice until water runs clear. Drain and place on top on eggplant mixture. Add stock or water.
6. Bring to the boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes. Turn off heat, place a cloth or 2 paper towels over the rim of the pan and replace lid. Let pilav stand for 10 minutes. (Id watch the cooking time-- it owuld depend on how much water and what kind of rice you are using-- use your oqwn knowledge on that-- you dont want it too dry or soggy or BURNT!)
7. Stir gently and turn into a heated dish. Serve with yoghurt.

Tepsi Batenjan (eggplant potato stew)

Egplant Potato Marga (Tepsi)

1 large onion, minced
chopped garlic cloves (Im a garlic freak so I use a lot)
1 large eggplant/aubergine, sliced about 1/4 inch and then chopped into rectangles or squares
1-2 potatoes, peeled and chopped
1 small 8oz can of tomato paste
salt and pepper
1 noomi, OPTIONAL
water of course lol
I dont use meat in this recipe, but Ive heard some people do... I dont bother with it. Some people also add chopped green pepper, but I don't.

1. Prepare the eggplant by salting the squares and placing in a colander for about 1 hour to drain out the sour juices. Rinse in cold water and dry with paper towels. Heat some vegetable oil in a frying pan and throw the eggplant in there and fry over medium to medium high heat until golden-brown (not burnt). lift out with a slotted spoon and set aside. Take your dutch oven or large pot and fry some onion in oil until tender. Add the chopped garlic and fry for a a minute or two more. Add the chopped potatoes, salt, pepper, and tomato paste and mix well and fry until the tomato paste turns a dark red color. Add the fried eggplant and some water (and noomi if you like it), and boil, covered for about 1 hour, adding water if necessary. It should be the consistency of a thick soup or a thin stew. Adjust seasonings to taste and serve over rice or with flat bread, etc...

Lissan el quathi (tongue of the judge)

(Eggplant wrapped meat)
A literal translation: "Tongue of the Judge"
Makes about 20 pieces

2 large eggplants
1/2 - 1 cup oil (if frying eggplant)
Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp black pepper
Sauce:
2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric

Peel eggplant, trim off the top and bottom. Stand eggplant up on
cutting board and slice vertically, 1/8" thin. Sprinkle generously with
salt, place in a strainer for about 1 hour. Rinse off the salt and
strain eggplant to dry.

Heat about 4 tbsp corn oil in a frying pan and fry the eggplant
slices in batches, turning once to brown both sides. Be careful not to
burn. Add more oil as needed. Drain cooked eggplant slices on paper
towels.

Low fat alternative: Place eggplant slices on baking sheets lined
with foil and brushed with corn oil. Bake in the oven at 350 degrees
for approximately 20-30 minutes until brown, turning the eggplant
halfway.

Mix together the ground meat, onion, salt and pepper. Divide the
meat into sausage shaped portions 1" thick and 2" long. Place a
portion of the meat stuffing at one end of an eggplant slice and begin
wrapping the eggplant around it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).

In a saucepan heat 2 tbsp oil and saute the diced onions. When
soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato
sauce, beef or chicken stock and lemon juice to taste. Cover and simmer
15 minutes.

Pour the sauce over the rolls in the baking dish, cover with
aluminum paper and bake for 1 hour (or until done) at 450 degrees.

Moussaka

Ingredients

3/4 pound eggplants
3/4 pound potatoes
1 pound of ground lamb or beef
2 cloves garlic
1/2 pound onions
1 14oz can of peeled tomatoes
5oz or 1/4 pint of water
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
salt and pepper
olive oil

Topping:
1 oz butter1 oz plain flour
1/2 pint milk
2 tablespoons cream
1 egg
salt and pepper
pinch of nutmeg
20 oz grated cheddar cheese
1 oz white breadcrumbs (optional)

Instructions

1. slice the eggplants into thin slices (about 1/8 inch thick)
2. Pack the slices into a colander, sprinkle with salt to extract juices, and leav for about 30 minutes.
3. Chop the onione and garlic and fry together in a large frying pan with oil for about 5 minutes.
4. Add the ground lamb or beef to the pan, making sure to beak up any clumps which form.
5. In a food processor, combine the chopped parsley, canned tomatoes, tomato paste, water, cinnamon, nutmeg, and other seasonings. If you dont have a food processor, finely chop the canned tomatoes, and mix VERY well with the rest of the ingredients.
6. Pour this tomato mixture over the onion and meat mixture, stir, and leave to simmer slowly for about 30 minutes.
7. Rinse the salt off of the eggplants and pat dry. Fry in hot oil to light brown on both sides. Reserve.
8. Peel potatoes and slice thinly as you did the eggplants. Fry in oil until light brown on both sides and reserve.
9. Take a large casserole dish and arrange a layer of eggplant and potatoes at the bottom of the dish. Spread half of the meat mixture on top, season well. Foloow this by another layer of eggplant and potatoes. Spread the remaining half of the meat mixture on top, season, and top with a final layer of eggplant and potatoes.

Topping:

1. Melt butter in a pot and add the flour and cook for about 2 minutes.
2. Stir in the milk gradually, and bring to the boil. Stir constantly until you have a smooth sauce. Add cream.
3. Allow to cool slightly, and add an egg yolk.
4. Add half of the grated cheese to the sauce. Season.
5. Whisk the egg white in a separate bowl with an electric or hand mixer until stiff. Fold into the sauce, and pour over meat and eggplant mixture in the casserole dish. Sprinkle the rest of the cheese and the optional breadcrumbs on top.
6. Bake for 45 minutes at 375 degrees F (190 C).