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February 2018

Aggplant Recipes

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Vanilla Cream Pie

Vanilla Cream Pie Recipe
3/4 c Sugar 1/4 c Plus 2 teaspoons cornstarch 1/8 ts Salt 3 Egg yolks beaten 3 c Milk 1 1/2...

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Imam Baldi Recipe

Imam Baldi recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Imam Baldi recipe  PDF


3 Japanese eggplants
2 Yellow onions, chopped
coarsely 1 Tb. olive oil
1 lb Ripe tomatoes, chopped
coarsely 3 Cloves fresh garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/2 ts Salt, or to taste
Preheat the oven to 350F. Lightly oil a large baking dish. Cut each eggplant in half lengthwise. Scoop out the insides and coarsely chop them set aside. Place the shells face down on a baking sheet and bake for 15 minutes. In a skillet over medium high heat, saute onion in olive oil for 10 minutes, stirring frequently to prevent browning. Add tomatoes, garlic, eggplant insides, basil and oregano. Simmer until soft, about 10 minutes. Season with salt to taste. Fill eggplant shells with mi ture. Bake for 30 minutes. Serve hot. Makes 6 servings. The name of this recipe literally translates as the Imam fainted . The legend goes that the ruler liked this dish so much, he fainted with delight. The San Mateo Times. 6/26/90 Posted by Stephen Ceideburg July 27 1990.

Imam Baldi recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
611 people have voted
Last Reviewed on 2018-02-22



Thursday, Feb 22 2018 Download & Print Imam Baldi recipe  PDF   Aggplant recipes RSS   New

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1 lb Chestnuts shelled 2 tb Butter 1 lb Mushrooms quartered 2 tb Flour 1 1/2 c Light cream 1/2 ts Salt 1/8 ts Pepper 1 tb Parsley chopped Prick shells and place chestnuts in cold water boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings. ...

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