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Tuesday, January 6, 2009

Baked Eggplant And Anchovy Rice



Cut the eggplant in two and score it. Rub it with a little olive oil and place it in a pan. Bake in the oven for about 30 minutes or so. It is cooked when you can scoop the flesh out and leave the skin intact.
In the meantime chop up some onions, zuchinnis, tomatoes and red and green peppers in large pieces and saute them off in olive oil. Add plenty of garlic and allow to cook or stew over a medium to slow heat.
When the eggplants are cooked scoop the flesh out of them and add it to your vegetable mix. Finish cooking and correct the seasoning and the garlic.
When the vegetable mix is cooked fill the cavity of the eggplant with it. Sprinkle cheese on top and brown under the broiler.
Serve with rice and your favorite hot sauce.

2 comments:

Evelyn said...

yummy. this is something like a classic eastern european dish called Imam Bayildi. Anything with baked aubergines is irresistible.

James Walsh said...

I know bayaldi. It became a big part of the new culinary movement in the '70's and 80's. I didn't know its origin though. It is made by slowly cooking a lot of sliced onions in olive oil with plenty of garlic and the usual seasoning. This mix is put into the bottom a baking dish and thinnish slices of tomatoes and zucchini are alternated on top of it. This in turn is sprinkled with fresh thyme and a slight film of olive oil. The whole thing is baked in the oven and served from the dish. It is a very colorful and tasty dish.