THE GARLIC-SILK PODS

(Our Play on Greek Imam Bayildi / Stuffed Eggplant)

THE GARLIC-SILK PODS

Ingredients: 4 Small Eggplants (halved and scored), 2 Red onions (sliced), 6 cloves Garlic (sliced), 3 Tomatoes (pureed), 1 tsp Cinnamon, 1 tsp Black pepper, 1 tsp Salt, 150ml Extra virgin olive oil, 1 tbsp Sugar...

Ingredients

  • 4 Small Eggplants (halved and scored)
  • 2 Red onions (sliced)
  • 6 cloves Garlic (sliced)
  • 3 Tomatoes (pureed)
  • 1 tsp Cinnamon
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 150ml Extra virgin olive oil
  • 1 tbsp Sugar

Cooking Method

  1. The Scorch Fry eggplant halves in half the oil until charred and soft; remove pulp from the center.
  2. The Architect Sauté onions and garlic in the same pan until sweet; add tomato puree.
  3. The Bloom Add spices and sugar with a 30ml splash of water; the steam will release the woody perfume.
  4. The Swell Stuff the onion-tomato silk back into the eggplant skins; place in a dish.
  5. The Bake Drizzle with remaining oil; roast at 180°C for 30 minutes until bubbling and charred.
  6. The Final Flourish Finish with a massive hit of raw fresh parsley and extra raw olive oil.

Cuisine: Balkan

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