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Easy Esselstyn Diet Recipes with Pictures: Roasted Eggplant Supreme

 

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Dinner:

089

Roasted Eggplant Supreme

ala Imam Bayildi (Priest who fainted)

 

Dinner

This gourmet dish made me almost “swoon” too. I never found a good way of preparing eggplants but this recipe using fresh tomatoes, lots of garlic and herbs is a great exception and will be one of my memorable favorites truly deserving the descriptor “supreme”.

Served

This is a Turkish eggplant dish that made “the priest faint” upon tasting it. Rarely will you cook a simple dish producing such an elevated gustatory experience with an extraordinarily intense fulfilling taste that is not hot or garlicky but completely engaging.

Getting Started with Cooking


 

 

Dinner

 

 

Get in Advance:

 

2 medium eggplant of similar size

2 beefsteak tomatoes

1 large onion, halved and sliced

5 large garlic cloves, finely chopped

3 tablespoons each coarsely chopped fresh

flat-leaved parsley,

dill and

basil

1/2 quarter teaspoon of black pepper

 

Have On Hand:

Crisp bread

Ingredients

 

Recipe

(Adapted from and expanded to low-salt and low-fat (Esselstyn Plant Diet) using the NPR recipe at npr.org/2010/09/08/129707905/):

 

For 2 (generous)-to 4 Portion. Prep time 90 min.

 

Prepare vegetables

Slice the onion,

Mince the garlic (a lot of garlic!)

Skin the tomatoes by plunging them for 15-20 sec into boiling water and then cooling them in ice water and then peeling off the skin

Quarter the tomatoes, cut out the stem area, and chop coarsely

 

Preheat garden grill to 450 degree F

Prepare the eggplants

Trim the stem ends and half lengthwise

Grill the eggplants cut face down for 10 min until seared and nicely brown

Place on baking dish cut side up

 

In the meantime preheat oven to 400 degree F

Prepare the vegetable topping

Chop coarsely the herbs (parsley, dill, basil)

Mix in a bowl tomatoes, onions and garlic

Add pepper, and then mix in herbs.

 

Bake the topped eggplants

Pile the vegetable mixture on top of the eggplants and bake for 45 min.

Let cool for 15 min.

 

Serve hot or cooled to room temperature with toasted hearty bread or crisp bread.

Workplace

Preparing the eggplants

 

Choping the garlic

I used the large cloves of locally grown garlic, slicing them first horicontaly, then vertically  (above) and finally mincing them lenthwise.

 

 

 

Briefly boiling the tomato for splitting its skin

 

Then cooling it down in ice water

 

Cutting out hard stem base

 

Prepared soft vegetables

 

Cutting the eggplants in halves

 

Searing and grilling the eggplant halfs

 

Prepared eggplants

 

Coarsely chopped fresh herbs

 

Mixing the tomato based topping

 

Topping ready

 

Eggplants with toppings

 

Baking the readdied eggplants

Prepared

 

Browned topping

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