I havent been on in so long. I promise to get better. I guess with less light around I have been in a funk. I have been playing lots of online games like Zuma and Bubblehead (Thanks Lola). Totally addicted. I go through periods like this when I bow out of my busy schedule and do this shut down thing. It is usually followed by some transition. The busy schedule thing is totally my own doing. Blogging, sewing, crafting, gym, library, major organization projects. I have certainly been to the gym and wow have I been streamlining my house. Another indicator of oncoming transition. Why is that? Do I know something I don't know?Sometimes I really believe that we do know the course of our lives in some crevice of our mind or soul. Like we have our operating int he hear and now self and then our higher selves "know" things. When you have deja vu. Its like your higher self knew all along and you hear and now self recognized that you kind of already knew that.
No, I am not drinking here on Super Bowl Sunday. Just thinking. Just saying.
I love eggplant. I am always searching for ways to make it that does not involve frying. Eggplant is a sponge and manages to sop of copious amounts of oil. In the rare exception of eggplant parmesan (once a year treat), I do use oil and fry fast to try and avoid this.
I found this recipe in Mediterranean Street Food. A really good resource that is filled with delicious recipes.
TURKISH IMAM BAYILDI
(The Imam Fainted)
based on a recipe from Mediterranean Street Food
2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants, peeled and cubed
2 teaspoons sugar
1/2 teaspoon chili flakes
3 tablespoons fresh lemon juice
PREPARATION:
Saute the onions in a little oil until golden. Add the garlic, tomatoes, sugar, chili flakes salt, and pepper. Cook until most of the liquid evaporates. If you don't like it quite as stewey, keep cooking until all of the liquid has evaporated.
Steam the eggplant until tender and add to the tomato mixture. Squeeze fresh lemon juice over the top and spinkle with parsley.
Thats sure is a good thought....and this is so so so yummy....
ReplyDeleteAnd eggplant....me love it too...very much.....
first of all, i love the translation for the recipe name. i'd probably faint too--it sounds outrageously tasty!
ReplyDeleteand thanks for giving us some food for thought. :)
lack of sunlight this time of year always puts me in a funk. but this year I'm not letting it as I've increased my intake of Vit D3, and exercising more. last winter I was sooooo depressed.
ReplyDeleteI got in a real funk in January this year when it was grey for days on end too. In some ways I'm happy when I get snowed in so I don't have to do anything.
ReplyDeleteLori, good to see you again.
ReplyDeleteYummm...eggplant; this does sound very good. I agree about the way it seems to be a sponge for oil.
Love the translated title. Wonder how the recipe name came about.
Sounds really yummy, Lori...and it's been awhile, but I always enjoy reading your blog (when I do read it!).
ReplyDeleteWow, that looks awesome. I do love eggplant, but I never thought they served it like this as a street food.
ReplyDeleteI hope you pop out of your funk soon!
You always have the most exotic recipes!
ReplyDeleteMy favorite ingredients...all in one dish!
ReplyDelete