For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Roasted Eggplant Supreme
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Dinner: 089 |
Roasted Eggplant Supreme ala Imam Bayildi (Priest who
fainted) |
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Dinner
This gourmet dish made me almost “swoon” too. I
never found a good way of preparing eggplants but this recipe using fresh
tomatoes, lots of garlic and herbs is a great exception and will be one of my
memorable favorites truly deserving the descriptor “supreme”. |
Served
This is a Turkish eggplant dish that made “the priest faint” upon tasting it. Rarely will you cook a simple dish producing such an elevated gustatory experience with an extraordinarily intense fulfilling taste that is not hot or garlicky but completely engaging. |
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Get in Advance: 2 medium eggplant of similar size 2 beefsteak tomatoes 1 large onion, halved and sliced 5 large garlic cloves, finely chopped 3 tablespoons each coarsely chopped fresh flat-leaved parsley, dill and basil 1/2 quarter teaspoon of black pepper Have On Hand: Crisp bread |
Ingredients
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Recipe (Adapted from and expanded to low-salt and low-fat (Esselstyn Plant Diet) using the NPR recipe at npr.org/2010/09/08/129707905/): For 2 (generous)-to 4 Portion. Prep time 90 min. Prepare
vegetables Slice the onion, Mince the garlic (a lot of garlic!) Skin the tomatoes by plunging them for 15-20 sec into boiling water and then cooling them in ice water and then peeling off the skin Quarter the tomatoes, cut out the stem area, and chop coarsely Preheat garden grill to 450 degree F Prepare the eggplants Trim the stem ends and half lengthwise Grill the eggplants cut face down for 10 min until seared and nicely brown Place on baking dish cut side up In the meantime preheat oven to 400 degree F Prepare the vegetable topping Chop coarsely the herbs (parsley, dill, basil) Mix in a bowl tomatoes, onions and garlic Add pepper, and then mix in herbs. Bake the topped eggplants Pile the vegetable mixture on top of the eggplants and bake for 45 min. Let cool for 15 min. Serve hot or cooled to room temperature with toasted hearty bread or crisp bread. |
Workplace Preparing
the eggplants
Choping the garlic
I used
the large cloves of locally grown garlic, slicing them first horicontaly,
then vertically (above) and finally
mincing them lenthwise. |
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Briefly boiling the tomato for splitting its skin
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Then cooling it down in ice water
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Cutting out hard stem base
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Prepared soft vegetables
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Cutting the eggplants in halves
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Searing and grilling the eggplant halfs
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Prepared eggplants
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Coarsely chopped fresh herbs
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Mixing the tomato based topping
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Topping ready
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Eggplants with toppings
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Baking the readdied eggplants
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Prepared
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Browned topping
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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