Eggplant Stews (3) Collection
brinjal moju 
stewed eggplant 
briami 
 
"louella thacker" said: 
> i have eaten this at the home of a friend from work whose wife is armenian 
> and iranian. it is a mixture of vegetables which is simmered for a 
> long time. it contains eggplant, carrot, bell peppers, tomato . sauce or 
> paste, with at least garlic as a seasoning. 
 
these seem at least to get into the neighborhood. 
 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: brinjal moju (eggplant moju) 
categories: indian, vegetables 
yield: 1 batch 
 
1 lb.  eggplant
4 oz.  pepper, green
6 oz.  shallots
2   garlic clove
3   sl ginger
1 cup  oil
3 Tbsp  vinegar
1 tsp  salt
1/2 tsp  turmeric
1 tsp  mustard, dry
1 tsp  sugar, granulated
 
slice the eggplant and green pepper lengthways clean the shallots, 
crush the garlic and shred the ginger. heat the oil and fry eggplant 
slices until browned. remove, drain and set on one side. in the same 
oil lightly fry the green pepper and shallots and when soft drain and 
set on one side. pour off most of the oil and add garlic, ginger, 
vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 
minutes. add the eggplant slices, green pepper and shallots and cook 
for a further 5 minutes. just prior to serving stir in the sugar. 
 
from "a taste of sri lanka" by indra jayasekera isbn #962 224 ___ _ 
 
mmmmm 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: stewed eggplant 
categories: vegetables 
yield: 4 servings 
 
1 lb.  eggplant
2 large  onions
1/2 lb.  bell pepper, green
1 Tbsp  oil
16 oz.  tomato sauce
  salt & pepper; to taste
 
cut eggplant into small pieces and soak in cold water for about one 
hour. chop onions and bell peppers into small pieces. fry in oil. add 
eggplant, cover and cook on low heat for 30 minutes. add the tomato 
sauce, heat thoroughly and serve. 
 
mmmmm 
 
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: briami 
categories: vegetables, casseroles, greek 
yield: 6 servings 
 
1   eggplant
2 lb.  zucchini
4 medium  potatoes
2   green peppers
1   red pepper
2 medium  onions
1 cup  olive oil
4 medium  tomatoes
2   garlic clove
1 tsp  sugar
  salt and pepper to taste
 
prepare the vegetables: cut the eggplant, zucchini and potatoes in 
bite- sized chunks (do not peel the zucchini or the eggplant). remove 
the stems and seeds from the peppers and slice them into strips. peel 
and slice the onions. dice the tomatoes. 
 
saut the vegetables except the tomatoes in the olive oil in small 
batches. saut each batch for 2 or 3 minutes, then remove from the 
pan, trying to drain some of the oil so that enough oil is left for 
the next batch. when you're done, most (if not all) of the oil should 
be gone from the pan. 
 
place the sauted vegetables in a baking dish and toss them briefly 
so that you won't get only one kind of vegetable in one place. 
 
add the tomatoes into the pan and saut for a couple of minutes. 
crush the garlic and add to the tomatoes. add the sugar, salt and 
pepper to taste and simmer for another minute. 
 
pour the tomato sauce on top of the vegetables and bake at 350 f or 
until the vegetables are tender. 
 
serve with plenty of fresh bread and, if you like, some feta cheese 
on the side. 
 
rating difficulty: easy. time: 30-45 minutes preparation, 1 hour 
baking. precision: no need to measure. 
 
contributor kriton kyrimis princeton university, computer science 
dept., princeton, new jersey, usa kyri...@alegra.princeton.edu 
 
mmmmm 
 
-- 
sam waring <curmu...@curmudgn.net> 
y!m the_curmudgn; aim thecurmudgn 
 
 
-- 
 
 
(ID: 6835) Mirror: rec.food.recipes: Fri, Jul 23, 2004


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