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Eggplant Istanbul The All New Fannie Farmer Boston Cooking School Cookbook Tenth Edition Completely Revised by Wilma Lord Perkins Yield: 6 servings ½ cup salad oil 1 eggplant, peeled and cubed 1 onion, chopped fine 2 cloves garlic, crushed 2 tomatoes, peeled and cut in eighths 1 can tomato paste Juice of 1 lemon Salt to taste Put salad oil, cubed eggplant, and chopped onion in a saucepan. Cook for 10 minutes. Add all remaining ingredients except the salt and simmer for 15 minutes more. Then add salt to taste. Serve with lemon wedges or spoon over fluffy steamed rice and add an extra squeeze of lemon juice. Note: This is an old favorite recipe, quick and very good. Fannie Farmer, or someone, said that the Sultan "fainted with delight when he tasted of this". Unfortunately the page, page 156, that it might have been written on is gone. My copy of Fannie Farmer is clear evidence that I've used it many times - it is now a very ragged paperback looking much the worse for wear and missing several separate clumps of pages. It was given to me by Don Spillman from his own collection one day when we were visiting him in his apartment in Corning. It must be at least third hand now because the signature in the front, I just noticed, is that of someone else, not Don Spillman. |
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