We had dinner at an Armenian rest several nights ago and I tried the eggplant stew it was fantastic I was advised to spoon it over my Saffran rice, heaven!!! if anyone has a TNT recipe I'd be grateful for your help.
kadesma
kadesma
Thanks PF,Eggplant Stew
about 1 pound of eggplant, cut into small chunks
1 onion, finely chopped
1 red bell pepper, seeded and cut into chunks
1-2 garlic cloves, peeled
2 Tbsp olive oil
1 pound crushed tomatoes
1 tsp dried basil
1/4 tsp crushed (hot) red pepper (optional)
salt
coarsely ground black pepper
1 1/4 c boiling water
fresh basil, to garnish
Heat oil in a saucepan, add onion and bell pepper, fry for about 5 minutes, until soft. Add garlic cloves, season with basil, red pepper, salt and pepper. Saute for another few minutes.
Add tomatoes, eggplant chunks hot water. Stir, simmer on low about 30 minutes, until eggplant is soft, but still holds shape. Stir occasionally, adding more water if it looks too dry.
Season to taste, garnish with fresh herbs and serve.
Serves 4
Thank you for both recipes. We had this for dinner and loved it. Will try both soon. thanks againEggplant with sundried prunes
1 and a half kg. eggplants
24 sundried prunes
1/2 cup olive oil to fry the eggplants
1 onion big, grated
1 can (400 gr) tomatoes con-case
2 cloves garlic, whole
1 tablespoon sugar
1 tablespoon vinegar
1/3 cup olive oil
1/2 cup fresh parsley, chopped
salt, pepper to taste
Wash the eggplants, cut them on round slices, fry them untill red and leave them on a plate covered with kithchen paper.
In a large pot, put the 1/3 cup olive oil, fry the onion and garlic cloves for a while, add the prunes saute for 1 minute and add the eggplants, the tomatoes, salt, pepper, sugar, vinegar, cover th pot and simmer on a medium heat for an hour, or untill most of the water has evaporated.
Serve it hot or cold, with the fresh parsley on the top.