STUFFED EGGPLANTS (Turkish, Vegan)
Ingredients ( 2 servings )
3/4 cup soya granules 4 medium eggplants 1 medium onion
6 long Italian green peppers, divided 2 cocktail tomatoes (or 4 small slices of tomatoes)
2 ripe medium tomatoes 1 cup hot water 3 tblsp olive oil Salt, pepper Vegetable oil for frying
4 small sprigs of Italian parsley Serving suggestion: Serve with rice pilaf.
Instructions
1. Peel the eggplants leaving stripes of skin on. Do not cut off the bottom as it holds the eggplant together. Do not chop. Soak the whole eggplants in a bowl of salt water
for half an hour. Wash, drain and dry
with a paper towel.
2. Soak the soya granules in boiling water for half an hour.
Drain and gently squeeze the liquid out of the soya granules.
3. Heat the vegetable oil and fry the eggplants, turning
them for even frying. The oil should be hot but not smoking. Do not poke the
eggplants with a fork. The eggplants should be a light brown color but not
totally cooked. Put them on a paper
towel. Save 1 tblsp of the frying oil.
4. Chop the onion, medium tomatoes and 2 of the green
peppers finely. You can run the tomatoes in a food processor. Do not drain.
5. Heat the oven to 350 degrees F (180 degrees C).
6. Heat the olive oil and sauté the onions for about 5
minutes until they are transparent. Add
the green peppers and continue for another minute. Add the soya granules and
sauté for 5 minutes. Add the chopped tomatoes and mix well. Add salt and pepper
to taste. Cook on medium-low heat, uncovered, for 10 minutes mixing
occasionally.
8. Put the eggplants on
an oven tray in a single layer. Cut the eggplants open lengthwise with a sharp
knife. Pull the sides apart gently to widen the gap. Fill with the cooked soya
granules.
9. Halve the cocktail tomatoes and place each piece on an
eggplant. Put the whole green peppers on top.
10. Drizzle with the saved frying oil. Add the hot water.
Sprinkle with salt and pepper.
11. Cover with aluminum folio and cook for 35-40 minutes.
There should be a small amount of liquid left in the tray when done. Pour this
over the eggplants before serving.
12. Serve with rice pilaf.
NOTES: The original
dish is made with ground beef, veal or lamb. It turned out amazingly well with
soya granules. The recipe for soya
granules, a substitute for ground beef/veal/lamb which is often used in Turkish
cooking, keeps well in the fridge for two days and can be used to make a
variety of dishes. You can use this recipe link to prepare it in advance and
add it to zucchini, eggplants, potatoes, spinach and other vegetables.
BASIC SOYA GRANULES RECIPE FOR TURKISH COOKING ( Turkish, Vegan )
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