Imam Bayildi Recipe

This recipe serves four

 

Ingredients:

2 medium aubergines,degorged and halved lengthways
salt
4 tbsp olive oil
2 large onions,sliced thinly
2 garlic cloves,crushed
1 green pepper,seeded and sliced
14 oz can chopped tomatoes
1 1/2 oz sugar
1 tsp ground coriander
ground black pepper
2 tbsp fresh coriander or parsley,chopped


Preparation:

1.Gently fry the aubergines,cut side down,in the oil for 5 minutes,then drain and place in a shallow ovenproof dish.
2.In the same pan gently fry onions,garlic and green pepper,adding extra oil if necessary.Cook for about 10 minutes.
3.Add the tomatoes,sugar,ground coriander and seasonings and cook for about 5 minutes until mixture is reduced.Stir in the coriander or parsley.Spoon this mixture on top of the aubergines.
4.Preheat the oven to 190 Celsius/375 Fahrenheit,cover and bake for about 30-35 minutes.When cooked,cool,then chill.Serve cold with crusty bread.

COOK'S TIP 

Before cooking,slash the aubergines flesh a few times,sprinkle with salt and place in a coriander for about half an hour.Rinse and pat dry.


Hope u enjoy and please leave a comment after you try this recipe.

Vegetarian Broccoli and Blue Brie Soup

This popular broccoli makes a delicious soup with an appetizing deep green color.For a tasty tang,stir in some cubes of blue cheese just before serving.

This recipe serves six.

Ingredients:

1 onion,chopped
450g/1lb broccoli spears,chopped
1 large courgette,chopped
1 large carrot,chopped
1 medium potato chopped
2 tbsp butter
2 tbsp sunflower oil
8 cups stock or water
3oz blue brie cheese,cubed
salt and ground black pepper
almond flakes,to garnish(optional)

 Preparation:

1.Put all the vegetables into a large saucepan,together with the butter and oil,plus about 3 tbsp stock or water.
2.Heat the ingredients until sizzling and stir well.Cover and cook gently for 15 minutes,shaking the pan occasionally,until all the vegetables soften.
3.Add the rest of the stock or water,season and bring to a boil,then cover and simmer gently for about 25-30 minutes.
4.Strain the vegetables and reserve the liquid.Puree the vegetables in a food processor or blender then return them to the pan with the reserved liquid.
5.Bring the soup back to a gentle boil and stir in the cheese until it melts.(Don't let the soup boil too hard or the cheese will become stringly.).Season to taste and garnish with a scattering of almond flakes.


Hope u enjoy and please leave a comment after you try this recipe.

Thanks,
Mira