Garlic Stuffed Eggplant (Turkish)
IMAM BAYILDI
- 20 very small cylindrical eggplants
- 1 cup olive oil
- 5 heads of garlic
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. sugar
- 1/4 tsp. cinnamon
- 1 Tbsp. sour pomegranate paste, or
1 cup sour fresh pomegranate juice
- 1 tsp. tomato paste
- 1 cup water
Wash eggplants and cut off all but half inch of stem. Do
not remove hull. Partially peel in lengthwise strips. Pierce each
eggplant with a sharply pointed knife in three places and insert
a clove of garlic in each incision. Deep fry in hot oil until soft
and brown. Lay side by side in the pressure cooker. Add water,
pomegranate juice, salt, pepper, cinnamon and water. Cook for
12 minutes under pressure. Open cooker. Adjust seasonings and
simmer until sauce is absorbed. Serve cold at a buffet supper.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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