Saturday, March 9, 2013

[MC-AllEthnic-Recipes] Slow Cooker Turkish Stuffed Eggplant

 

I used the Rotel fire-rosted tomatoes with chile peppers, for some added heat.                      
* Exported from MasterCook *
 
                   Slow Cooker Turkish Stuffed Eggplant
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  extra-virgin olive oil
  3              small  eggplants
                        salt
                        freshly ground black pepper
  1              large  onion -- finely chopped
  4                     garlic cloves -- minced
  14 1/2        ounces  canned chopped tomatoes with juice
     1/4           cup  finely chopped flat-leaf parsley leaves
  6                     pita bread rounds -- quartered and toasted
                        To serve: -- 1 cup Greek-style yogurt
 
Pour 1/4 cup of the olive oil into the insert of a 5 to 7-quart slow
cooker, and brush the bottom and sides with the oil. Cut each eggplant in
half lengthwise (no need to remove the stem), and score the flesh every
1/4-inch, being careful not to cut the skin. Arrange the eggplant,
skin-side down, in the insert, and sprinkle with some salt and pepper.
 
In a large skillet, heat the remaining olive oil over medium-high heat,
and saute the onion and garlic for 3 minutes, or until the onion begins to
soften. Add the tomatoes and parsley, season with salt and pepper, and
saute for another 5 minutes, until the liquid in the pan has almost
evaporated. Using a large spoon, spoon the tomato mixture over the
eggplants, covering each half with some of the mixture. Cover the slow
cooker and cook on High for 2 hours, or Low for 4 hours. The eggplant
should feel tender when the tip of a sharp knife is inserted into the
thickest part.
 
Uncover the slow cooker, and let the eggplant rest for 10 minutes. Then
lift the eggplant out of the slow cooker with a long spatula, and transfer
to a serving platter, if there is any juice in the bottom of the cooker,
spoon it over the eggplant. Serve the eggplant with the toasted pita and
yogurt on the side.
 
Cuisine:
  "Turkish"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 412 Calories; 19g Fat (40.9%
calories from fat); 9g Protein; 54g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 479mg Sodium.  Exchanges: 2 Grain(Starch); 4 Vegetable; 3 1/2
Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
 

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