"Recipes from the Chef's Kitchen"

Show 902

Feast Delight
Website: www.feastdelight.com

Muge Karsli - Host of "Feast Delight" - Left
Lindsey Gustin - Host of "Recipes from the Chefs Kitchen" - Right

Stuffed Eggplant

1)   2 large Eggplants - cut in half lengthwise, or 4 medium-sized Italian Eggplants
2)   2 teaspoons Salt
3)   1 lb. Ground Beef
4)   1 small Onion - diced
5)   2 medium Tomatoes - one sliced into 4 slices, the rest coarsely chopped
6)   1 tablespoon Tomato Paste
7)   2 cloves Garlic - minced
8)   1/2 tsp. each Salt and Pepper - more to taste
9)   1 small handful fresh Parsley - chopped
10) 4 long Green Chiles or Bell Pepper cut into 4 long strips

1)   Line a platter with several layers of paper towels. 
2)   Use a vegetable peeler to remove a few lengthwise strips of skin from each eggplant.
3)   Do not cut off the stems for a decorative edge.  Slice your eggplants in half lengthwise.
4)   Using a large bowl, fill it with water and sprinkle in about 2 teaspoons of salt. 
5)   Add your Fill a large bowl with water, stir in 2 tsp. of salt, and soak the sliced eggplants. 
       This step helps remove the bitterness from the eggplants and prevents them from oxidizing.
In a large skillet using about 2 tablespoons of olive oil.  Then fry the eggplants about 3-4
       minutes until browned.  Remove from heat and drain in the platter lined with paper towels.
Preheat the oven to 350 degrees. Grease a large baking pan.
Then again using a large skilled, sautee the onions, and garlic. 
9)   Add the ground beef and brown together until meat is brown. 
10) Add the tomatoes and tomato paste.  Cook for another minute.   Sprinkle with parsley.

11) Scoop out the seed part of each eggplant to create an opening for the filling. 
12) Spoon in the filing and place in your greased large baking pan.  Top it with a slice of tomato

13) Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes

       before serving.

Fried Eggplant Mediterranean Style
(For the Eggplants and Filling)
One or two large eggplants or 3 Italian eggplants
2 bell peppers, pablano, Cubanella, California or other peppers to your liking
3)   Salt to taste
2 cups cooking oil for frying – I prefer Canola

(For the Sauce)

1)   1 whole Garlic
2)   1 cup Olive oil
3)   1 can of diced unsalted tomatoes
4)   1 small can of tomato sauce
5)   1 cap full vinegar
1 teaspoon sugar
7)   teaspoon salt
1)   Start by cutting you eggplant in inch diameters and placing them in a bowl full of water and
       salt in order to prevent oxidation. 
2)   Heat up your oil in the skillet and fry each eggplant until brown on each side. 
3)   Remove from oil and drain. 
4)   Fry all of the sliced eggplant. 
5)   Cut up the bell peppers into slices and fry.  You can fry the pablano or other peppers whole.  Be
       careful when frying the peppers as the oil can splatter on you.  Once you put in the peppers to fry,
       immediately cover it with a lid.  Remove and drain peppers. Place in a serving dish.
6)   For the sauce – in another skillet warm up olive oil and add garlic.  Be careful not to burn the garlic. 
7)   Then add the other ingredients and simmer until boiling. 
8)   Remove from heat and pour over eggplant dish.
9)   Serve cold.  Can be topped with plain yogurt as well.

Turkish Yogurt Soup
with Cucumber and Mint

1)   2 cups Yogurt
2)   2 medium diced or shredded Cucumbers
3)   2 cloves Garlic - minced
4)   2 tablespoons dried Mint or fresh Mint
5)   2 tablespoons good quality Extra Virgin Olive Oil
6)   1/2 cup cold Water (optional)
7)   Salt to taste

1)   Place the yogurt in a large bowl. 
2)   Stir in the garlic, and cucumbers. 
3)   Add water. 
4)   Mix well.  
5)   Drizzle the olive oil. 
6)   Sprinkle mint.  You can also sprinkle dill.

Good Eating!!!