The Turks are Coming!

Domatesli Patlican
Eggplant Stew with Tomatoes

2 eggplants, washed and peeled
2 tomatoes, diced
1 ½ cups diced tomato in a can
1 big onion, chopped
1 tsp tomato paste (optional)
1 green pepper, chopped
3 tbsp olive oil1 tsp salt
¼ tsp black pepper
1/2 tsp basil (optional)
½ cup hot water

Cut the eggplants in cubes and place into a bowl covered with water. Leave for 15-20 minutes. Then rinse and drain.In a pot, sauté onions with olive oil. Then stir in tomato paste (optional) and peppers. Saute them over medium heat and then stir in eggplants. Saute for 3-4 minutes. Finally add salt, hot water, basil and tomatoes. Do not stir, just leave tomatoes on top and cover the lid. Cook for 20-25 minutes over low heat till eggplants are tender.Sprinkle black pepper on top and stir.
Serve Eggplant Stew with Tomatoes warm or cool, with yogurt or cacik as you like.

Sut Corbasi
Milk Soup

1 cup vermicelli
2 cups water
3 cups milk
1 tbsp salt to taste
1 tbsp butter
1 tsp Good Fresh Paprika

Boil 2 cups of water in a pot and add vermicelli. Cook for 8-10 minutes over medium heat till vermicelli is soft. Then add salt and milk. When it boils, simmer for 6-8 minutes, stirring occasionally.For garnish, place the butter in a small frying pan and melt over low-medium heat. When spitting starts, stir in paprika and a pinch of salt. Then pour on the soup and serve warm.


Cooking Eggplant for Babaganoush

Cut slits on med sized eggplant.
Bake @ 400ºF for 1 hour.
Place eggplant in plastic bag to wilt for 20 min.
Peel off skin and use flesh.