Eggplant recipe for Ramadan?

Question

Ramadan Kareem!..one of my best friend is celebrating Ramadan and I'd like to make an eggplant dish, I don't remember what is called but I remember seeing her stuffing some eggplants, I understand she is fasting right now, but I'd like to make some for her when her holiday is over. Or is it better to buy them, but where?

Thank you and Happy Ramadan day:)

Answer 1

Thank you mystique. Actually ramadan is a full month hehe. :)

Anyways, here is a recipe we make with eggplants.
Slice some eggplants length wise and let it sit in a strainer with salt in order for it to lose some of its water. Then fry them.

Prepare some thumb length kebabs and wrap each one with and aubergine. and arrange in a casserole. Add some tomato puree, water and tomatoes on top and place in the oven. You can garnish ith chpped parsely.

Answer 2

Here's what I was able to find...hope this helps!!!!

Stuffed eggplants

Ingredients:

· 6 eggplants
· 400 gr. ground meat
· 1/3 glass rice
· 2 tablespoons margarine
· 2 onions
· 2 tomatoes
· 1 lemon (juice)
· 1/2 tablespoon salt
· 1 bunch parsley
· 1/2 teaspoon black pepper
· 1 1/2 glasses water

Peel the eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant.
Put the margarine and the chopped onions into a pan and saute until the onions are tender. Add washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add the ground meat, salt, black pepper, the peeled-sliced-chopped tomatoes and chopped parsley, mixing all together for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and the lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.

Answer 3

Here is one I found on-line:

YumYum.Com - The Recipe Website For Everyday Cooks!
Turkish Eggplant

Serves: 6
Ingredients:
3 Eggplants; about 1 pound each
pepper
2 Tablespoons Lemon juice
½ cup Parsley; minced
6 Tomatoes; peeled & seeded
6 Garlic cloves; minced
6 Onions; sliced
¼ cup Olive oil
Parmesan cheese; grated optional



Instructions:
Remove stems from eggplant; halve lengthwise.
Sprinkle with salt; let drain colander for 45 minutes.
Rinse; pat dry.
Brush cut sides of eggplants with 1 tsp of the oil.
Bake on baking sheet about 40 minutes until tender.
Scoop out pulp, leaving 1/2 inch thick shell; chop pulp.
In Dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes.
Add garlic and tomatoes; bring to a boil.
Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened.
Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste.
Spoon into eggplant shells; bake on lightly greased baking sheet in 350F oven for 20 to 30 minutes or until very soft.
Sprinkle with cheese (if using).



MAKES: 6 SERVINGS Per serving: 185 calories, 4 g protein, 10 g fat, 23 g, carbohydrate, very high source fiber.











http://www.yumyum.com/printrecipe.htm?ID=2608&yield=6

Answer 4

eggplant is aubergene right? hmmm...