Eggplant Imam Bayildi Recipe
2 medium eggplants
1 olive oil
1 medium tomato, chopped
1 salt & pepper
1/4 tsp allspice
1/2 tsp parsley
1 tbsp currants, soaked in cold water 30 m, inutes
1 clove garlic
1 bay leaf
Cut the stems off the eggplants but do not peel. Cut several
length-wise slits in the eggplants, but do not slice through. Heat 2
tb olive oil in a small skillet and saute the onion until it browns
slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook
over medium low heat until the mixture breaks down to almost a puree.
Drain currents, and add the to the tomato-onion mixture, and cook for
10 more minutes. Stuff the cooked mixture in the slits in the
eggplants with your fingers or a knife. Set the eggplants in a
flame-proof dish that iwll just hold them. Pour oil over the
eggplants until oil level is about halfway up the eggplants. Add
garlic & bay leaf to the oil. Cover the dish and cook over very low
heat for an hour or until eggplants are very soft. Turn them every 15
minutes. WHen done, pour off excess oil and strain and store for
re-use. Cool and refridgerate eggplants overnight. Serve cold with
to Vegetable Recipes
Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Your body requires water , it is crucial for our body's health and has no fat. It is also good in that it fills the drinker's belly and decreases feelings of emptiness. The recommended portions physicians claim that we should aim to drink as much as six cups of water every 24 hours.
Some low carbohydrate diet guidlines:
* Food labels can be misleading
Don't believe sales blurb that claims to be 'low carb' - check the nutritional information figures on the rear of the can or packet. Some are only a little lowered and in some cases still more than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are the same.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
Intrestingly, unlike numerous healthy agents, this useful phytochemical is not damaged if it is cooked, rather it is actually improved by being heated.
Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
Lycopene is the strongest quencher of singlet oxygen, which is correlated with skin aging. It is also thought by many experts to block the progression of diseases affecting arterial blood vessels.
Eggplant Imam Bayildi Recipe from Recipes 4U
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