Turkish Eggplant
Monday, March 6th, 2006
I got this excellent Turkish Eggplant Casserole recipe at a botanical artists meeting in LA. It’s very easy to make and serves well hot or cold.
Ingredients:
8 small eggplants (like the Japanese kind) cut into 1 inche slices
2-3 roasted red peppers, seeded and chopped
8 garlic cloves, peeled, whole
1/2 bunch italian parsley, coarsely chopped
1 med. can diced […]
