2. Make the Sauce. While the eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.

Download this recipe for a 3-by-5-inch card (PDF) W.W. Norton & Co./Andre Baranowski • 4 large eggplants (3 to 4 pounds) • Juice of 2 lemons, plus more to taste • 4 cloves garlic, green ...

Indulge in the flavors of Turkey with this delicious Turkish-inspired stuffed eggplant recipe! Chef Bryan Woolley shares his culinary expertise in creating a savory dish that combines the rich ...

Method. Lay your aubergine halves, cut-side up, on a board and use a spoon to scoop out the flesh to make boat shapes. The aim is to make a well just large enough to hold the other vegetables, so ...

Last week I discovered a dish, new to me, that is perfect for Purim: Turkish stuffed dried eggplant ... to stuff — no coring required. In this recipe, I use a vegetarian rice stuffing, but ...

Create an account or sign in to continue with your reading experience. Jump to the recipes:Turkish şakşuka (baked eggplant, zucchini, peppers with tomato sauce), muhammara (walnut and red pepper ...

Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. Remove with a slotted spoon and drain on paper towel ...

Chef Yigit Features Turkish Recipes from Home at Istanbul Grill Turgut Yigit, owner of Istanbul Grill on Wilson Boulevard., with mezze platter, a customer favorite By Shirley Ruhe ...