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Post by Silly Yak on Jan 26, 2011 17:12:55 GMT
Iman Biyaldi Serves 6 It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted! 50ml/2 fl oz olive oil 2 medium-sized onions, cut lengthways 1tsp cumin seeds 4 cloves of garlic, chopped 4 tomatoes, chopped coarsely 1tbsp tomato concentrate 1tbsp coarse black pepper 11/2tsp salt 2 medium -sized Dutch aubergines 40g/11/2oz flat leaf parsley, finely chopped 300ml/10 fl oz hot water 1. Heat the oil and sauté the onions. Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes. 2. Slit the aubergines from the top to the base and spoon the mixture into the aubergine. 3. Place the aubergines into a pan and add the water. Spoon any remaining onion mix loosely on top of the aubergines. 4. Place on a low heat for 40 minutes until the aubergines are fully cooked. If the water evaporates, add more until the aubergines are tender. Sprinkle with parsley. © Chico Francesco, The Citrus Tree, The Vegetarian Society, The Vegan Society ************* ******** Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=103#ixzz1CA887Pqr
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