Turkish

Turkish Imam Bayildi, Clarita's Way

Turkish Imam Bayildi, Clarita's Way

  • 5 long and medium sized eggplants
  • 3 medium sized carrots
  • 3 medium sized tomatoes, peeled, seeded and cut in small cubes
  • 2 T onion puree
  • 2 garlic cloves, minced
  • 1 t salt
  • 1 t brown sugar
  • 2 T olive oil

Wash and cut the eggplants lengthwise in half. With a vegetable peeler, create strips on the skin of the eggplants. Spoon out the flesh and mince it. Leave the eggplants in a bowl of salty water for 30 minutes. In the meantime, wash and peel and shred the carrots. In a Teflon skillet, Sautee the garlic, carrots, tomatoes and onion puree in olive oil. Stir; add salt. Sautee for 10 minutes on low heat. Set aside.
Rinse the eggplants and pat them dry. In another non-adhesive skillet, sear them on both sides over high heat, one minute each side, just to give them some color. Fill the eggplants with the carrot filling. Place the min a greased (brush with some olive oil) Pyrex, cover them with aluminium foil and cook in the oven for 30-45 minutes. The last 5 minutes, remove the foil and let them broil to get a little bit tan.


 

Güveçte Beyaz Fasulye White Bean Casserole

  • 1 bag cooked (fresh or frozen-defrosted) red beans
  • 2 C adobe orange color (check sauces section)
  • 2 carrots, diced
  • 1 big stalk celery, diced

Salt and freshly ground black pepper1 sprig fresh sage (optional) In a big saucepan, place the beans, the carrots, the celery and the adobe. Bring it to boil and then reduce the heat and cook covered for 25 minutes. Add salt and pepper. Taste and adjust. Serve with a bowl of brown or Basmati rice and a mixed salad. Try it with salsa picante