March 1, 2007
Try these vegetarian delights— fit for a Persian queen
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Peel the eggplants and slice lengthwise (3/8-inch thick). Place eggplant slices on prepared baking sheets and brush with olive oil. Place one baking sheet under the broiler for eight to 10 minutes. Turn and broil for five minutes. Remove sheet and set aside to cool. Repeat with remaining baking sheet. Drain eggplant on rack.Cut a shallow "X" in the skin at the bottom of each tomato with a sharp knife. Drop the tomatoes, two or three at a time, into boiling water; count to 10 and then lift them out with a slotted spoon and plunge them into a bowl filled with ice and water. Peel the tomatoes, discard the skin, and slice them 1?4-inch thick.
In a nonstick wide pot, add enough olive oil to cover generously. Arrange a layer of eggplant, a layer of garlic slices and a layer of sliced tomatoes. Season with salt and pepper to taste. Repeat the layers two or three times. Cover and simmer on a very low flame on stovetop for 45 minutes to one hour. Shake pot frequently to avoid sticking.
Makes six to eight servings.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Morrow, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). Her Web site is members.aol.com/jzkitchen.
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