Quoting Dave Drum to Dale Shipp <=-

As if I don't already have enough recipes I've recently bought a
year's subscription to NYT Cooking.

They have always had great quality recipes. The 1961 New York Times
Cookbook by Craig Claiborne is one of just four dead tree cookbooks
I retained after discarding all the others.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Imam Bayildi (Braised Eggplant with Tomatoes
Categories: Middle east, Turkish, Vegetables
Yield: 6 servings

3 md Eggplant; (about 1 lb. ea.)
;as long and as narrow as
;possible
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
5 md Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;or 1 1/2 cup chopped,
;drained, canned tomatoes
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
;prefer flat leaf parsley

With a sharp knife, cut off the stem and peel each eggplant
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel
intact. Slicing between the strips, cut each one in half. Cut side
up, make three or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about 1 inch
apart. Sprinkle the eggplants with 1 tablespoon of the salt and
arrange them in two or three layers in a large flat bowl or pan.
Pour in enough cold water to cover them by 1 inch, weight with a
heavy casserole, and let the eggplants rest at room temperature
for at least 30 minutes.

Meanwhile, drop the onion rings into a large colander set in a
deep plate. Sprinkle the onions with 3 tablespoons of the salt,
turning them about with a spoon to coat them evenly. Let stand at
room temperature for at least 30 minutes, then rinse the onions
under warm running water and squeeze them gently but completely
dry. Place them in a bowl, add the tomatoes and the remaining 2
teaspoons of salt and toss together thoroughly.

Pour 2 tablespoons of the oil into a heavy casserole large enough
to hold the eggplants in one layer. Drain the eggplants, rinse
them under cold water and pat dry with paper towels. Arrange the
eggplants cut side up in the casserole. Force as much of the
onion-tomato mixture as possible into the slashes and spread the
rest on top. Place a garlic clove on each eggplant half, and
sprinkle them with the remaining 6 tablespoons of oil. Pour in the
cup of water and bring to a boil over high heat. Reduce the heat
to low and simmer covered for 1 hour and 15 minutes, or until the
eggplants are tender. Cool in the casserole to room temperature.

To serve, arrange the eggplants n a large platter or individual
serving plates, spoon the cooking juices around them and sprinkle
with parsley.

MMMMM



Cheers

Jim


... If wishes were horses, then beggars would be thieves.

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