The World Atlas of Food
As I love to prepare different types of cuisine from around the world, I often refer to my copy of the book 'The World Atlas of Food' edited by Jane Grigson that I bought from Amazon.com. This book focuses primarily on the culinary history of European countries with smaller chapters on the Arab countries, Africa, South Asia, East Asia and North/Central/South Americas.
For each countries that are featured in the book, a map with regional cooking ingredients is provided.
Here is an eggplant recipe from Turkey that was featured in the book.
Stuffed Eggplant in Olive Oil (Imam Bayildi) (page 190)
This is probably the most famous of Turkey's many eggplant dishes, a splendid first course to serve at a summer dinner party.
Serves 4
Ingredients:
4 medium-sized eggplants, stalks removed
Salt
Olive oil
2 onions, thinly sliced
2 green peppers, seeded and thinly sliced
2 garlic cloves, coarsely chopped
2 ripe tomatoes, blanched, peeled and thinly sliced
3 tablespoons concentrated tomato puree
1/2 teaspoon sweet paprika powder
1/8 teaspoon allspice powder
Finely chopped parsley
Directions:
Wash and dry the eggplants. Leaving an inch at each end make a deep slit lengthways down each eggplant. Then, using a potato peeler, peel off long thin strips of skin lengthwise, leaving stripes of shiny skin. Rub salt into the incision and into the peeled fleshed and put the eggplants aside for 1 hour.
Meanwhile, in a frying-pan, heat the olive oil. Add the onions, peppers, and garlic and fry until the onion is soft but not colored. Stir in the tomatoes and the tomato puree. Add the paprika, allspice and salt to taste. Simmer gently for 5 minutes longer. Stir in 4 tablespoons finely chopped parsley and remove the pan from the heat.
Preheat the oven to 375 degree F.
Rinse the eggplants thoroughly and pat them dry. IN a large frying-pan, heat plenty of olive oil.
Add the eggplants and fry gently until the flesh begins to soften, turning them once or twice taking great care not to spoil their shape. Arrange the eggplants in an ovenproof dish, slits uppermost.
Pry open the slits and spoon some of the fried vegetable mixture into each one. Mix any remaining mixture with 2 and 1/2 cups of water and pour it into the dish. Bake for 45 minutes, or until the eggplants are very soft.
Serve cold, sprinkled with finely chopped parsley.
For each countries that are featured in the book, a map with regional cooking ingredients is provided.
Here is an eggplant recipe from Turkey that was featured in the book.
Stuffed Eggplant in Olive Oil (Imam Bayildi) (page 190)
This is probably the most famous of Turkey's many eggplant dishes, a splendid first course to serve at a summer dinner party.
Serves 4
Ingredients:
4 medium-sized eggplants, stalks removed
Salt
Olive oil
2 onions, thinly sliced
2 green peppers, seeded and thinly sliced
2 garlic cloves, coarsely chopped
2 ripe tomatoes, blanched, peeled and thinly sliced
3 tablespoons concentrated tomato puree
1/2 teaspoon sweet paprika powder
1/8 teaspoon allspice powder
Finely chopped parsley
Directions:
Wash and dry the eggplants. Leaving an inch at each end make a deep slit lengthways down each eggplant. Then, using a potato peeler, peel off long thin strips of skin lengthwise, leaving stripes of shiny skin. Rub salt into the incision and into the peeled fleshed and put the eggplants aside for 1 hour.
Meanwhile, in a frying-pan, heat the olive oil. Add the onions, peppers, and garlic and fry until the onion is soft but not colored. Stir in the tomatoes and the tomato puree. Add the paprika, allspice and salt to taste. Simmer gently for 5 minutes longer. Stir in 4 tablespoons finely chopped parsley and remove the pan from the heat.
Preheat the oven to 375 degree F.
Rinse the eggplants thoroughly and pat them dry. IN a large frying-pan, heat plenty of olive oil.
Add the eggplants and fry gently until the flesh begins to soften, turning them once or twice taking great care not to spoil their shape. Arrange the eggplants in an ovenproof dish, slits uppermost.
Pry open the slits and spoon some of the fried vegetable mixture into each one. Mix any remaining mixture with 2 and 1/2 cups of water and pour it into the dish. Bake for 45 minutes, or until the eggplants are very soft.
Serve cold, sprinkled with finely chopped parsley.
Labels: cooking, favorite books
posted by Jiru at
12:46 PM
