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Posts tagged ‘middle eastern food’

Turkish Stuffed Eggplant

The other day I got an email from Saveur and there were 43 vegetarian recipes that celebrate Spring vegetables. Browsing through the recipes I was inspired to try 3 of them immediately, they were all so many appetizing and delicious it was hard to pick which ones to make but I decided on 3 for now.  The first recipe is Turkish Stuffed Eggplant, Imam Bayildi. It’s so simple to make and chock full of wonderful vegetables it makes a great meal or side, you decide how you would like to serve it, for me with some greens and greek yogurt with dried mint.

Choose small eggplants, I found some beautiful grafitti eggplant, small and slender, I knew they would be tender and cook quickly. The recipe calls for green pepper, cauliflower, leeks, garlic and tomato as the stuffing. Because I like to add my own spin on a recipe and frankly I am a bit tired of cauliflower (yes I finally had my fill) I chose zucchini and tri color mini peppers. They say to grate the tomatoes, ummm I don’t think so, I envisioned parts of my finger mixed with the tomatoes as all I had were small (cherry) tomatoes. I did a fine chop and drained them of their juices in a sieve. The eggplant is cut in half and roasted cut side down in the oven until soft and slightly caramelized. This is so easy to make it’s almost ridiculous and the results are delicious. The recipe calls for Aleppo or Marash pepper but I didn’t have, you can use that if happen to have it on hand instead of the sumac.

I am bringing these little gems with me to Fiesta Friday #171, egad, sweet Angie has been hosting 171 parties. She is amazing folks.  Happy Mothers Day Angie!!

Turkish Stuffed Eggplant- Imam Bayildi

Recipe from Saveur (adapted by me)

2 small eggplant, cut in half with stems on

6 small tri color bell peppers  or 1 medium bell pepper cleaned, seeds and veins removed and chopped

1 small zucchini chopped

1 leek, light and white parts only cleaned very well and cut in thin rounds

3 cloves garlic minced

1 cup chopped (or grated if you are brave) tomato drained of juices

salt and pepper

dried oregano (just a little)

Sumac small amount to garnish or if you have Aleppo or Marash pepper

crumbled feta (as much as you like)

olive oil

Heat oven to 375 degree’s put the eggplant cut side down on a sheet pan lined with parchment and brushed with olive oil, rub some olive oil on each eggplant half as well. Roast for approximately 25 minutes or until soft and the cut side is slightly caramelized. Remove from oven and set aside.

Add a few tbs of olive oil to your sauté pan and cook the leeks until softened. Add the bell pepper, garlic and zucchini and sauté until tender and cooked through. Remove from heat and add the tomato, season with salt and pepper to taste.

Turn the eggplant over cut side up and spoon some of the filling on top about 1/2 cup for each half. Sprinkle a little dried oregano on top, drizzle with olive oil and put back in the oven for about 15 minutes until hot.

To serve, add the crumbled feta, sprinkle a little sumac and drizzle with a little olive oil.

 

 

 

 

 

Game Day-What To Eat? Beef Kebob on Grilled Flat Bread

Beef Kebobs on Flat Bread

Every day until the big game day on Sunday I am going to post a easy to make, tasty recipe that will satisfy. This is a beef Kebob, I used organic, grass fed beef, some grated onion then formed it onto sticks and grilled on the stove top sprinkled with some sumac for a little Middle Eastern Flair and topped with a simple chopped cucumber and tomato salad dressed only with fresh lemon. Simple, portable and delicious and easily made in advance. You can make these and just keep them wrapped in foil in a warm oven. The flat bread I grill on the stove top, directly on the burner on a medium flame (You cannot do that on an electric stove) turning to heat and slightly char the bread, it takes less than a minute so you can do this to order or make a batch wrap in foil and keep warm in the oven. You can also top this with yogurt or crumbled feta along with the salad.

Serves a crowd at least a dozen kebobs

2 lbs ground beef (preferably organic grass fed)

1 onion grated on the largest grate and drained of juices

2 egg yolks

salt and pepper to taste

sumac (optional) to sprinkle on meat after cooking)

2 small cucumbers diced

2 tomatoes diced

1 cup chopped parsley (optional)

juice of 1 lemon

salt and pepper to taste

Grate the onion and drain, I squeezed it in a double paper towel. Put the onion in a mixing bowl, add the beef, egg yolks and some salt and pepper, Mix well. Refrigerate for 1 hour

If you are using bamboo skewers submerge in water while the meat is resting in the refrigerator. Dice the cucumbers,optional parsley and tomatoes, add the lemon juice and season with salt and pepper.

Form meat onto skewers whatever size you want, heat your grill and place meat skewers onto grill. You want the meat cooked medium done. Let grill 3-4 minutes on each side turning over once. Test for doneness, just poke with your finger it should feel firm but not dry.

Remove from heat and tent with foil while you prepare your bread. Grill the bread either on the burner or in a pan, brush with olive oil and lay kebob onto bread, sprinkle with a little sumac (optional) and spoon some of the cucumber and tomato on top.