not exactly imam bayildi

Green beans, bell pepper and paprika are added to imam bayildi in this recipe…

Ingredients

2-3  tbsp olive oil

1 eggplant, chopped, and sprinkled with a little salt

1 lb green beans, cut into 2-3 inch pieces

2 cups diced cipollini onions

4 tomatoes, quartered

1/2 bell pepper, diced

1 tbsp chopped mint

1 tbsp chopped dill

2 tbsp chopped parsley

3 tbsp raisins or currants

1 clove of garlic, minced

1 tsp cumin

1/2 tsp sweet paprika

1/2 tsp aleppo pepper

1/4 cup dry white wine

2 tbsp pine nuts, toasted

Method

Saute eggplant in a couple tbsp of evoo until golden, then remove from heat. Meanwhile, in another large pan, saute tomatoes, onions, garlic, bell pepper & green beans, in a tbsp of evoo for a few minutes. Add cumin, paprika, aleppo pepper, currants, mint, parsley, and wine. Simmer 15 minutes, stirring occasionally. Stir in reserved cooked eggplant and simmer for 5 minutes. Stir in toasted pine nuts,  and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s