Saturday, November 20, 2010
The name of this Turkish eggplant dish is variously translated as "the sultan swooned," "sultan's delight," or even simply, "the sultan liked it," but whatever it means, there is no question that this stuff is delicious. It's traditionally made with stewed lamb ladled over the spiced eggplant puree, but my version is every bit as swoon-worthy, with then bonus of being kind to our frolicking woolly friends. Because really - as the good people at Food Fight put it - what kind of asshole eats a lamb?
~ 2 large eggplants
~ 2 tbsp. lemon juice
~ 1 tsp. salt
~ A few grinds of black pepper
~ 3 tbsp. vegan margarine (I used Earth Balance)
~ 3/4 cup plain, unsweetened soy milk
~ 1 tsp. garlic powder
~ 1/2 tsp. each: smoked paprika, cinnamon
~ Dash nutmeg
~ 1/2 cup plain soy yogurt
~ Preheat the oven to 425 fahrenheit.
~ Slice the eggplants in half, sprinkle with salt and pepper, and place cut side down on an oiled baking sheet.
~ Bake for 40-45 minutes, until the skins are blackened and collapsing and the flesh is completely soft. Set aside and allow to cool.
~ Scoop out the pulp and transfer to a saucepan, discarding the skins.
~ Add the lemon juice and salt, and simmer over low heat, stirring often, for about 10 minutes.
~ Meanwhile, in a small saucepan, melt the margarine, add the flour, and allow flour to brown, stirring constantly.
~ Add the margarine/flour mixture to the eggplant and combine thoroughly.
~ In the microwave or a small pot, mix the soy milk, garlic powder, paprika, and nutmeg, and bring to almost boiling.
~ Slowly add the milk mixture and continue stirring until you get a thick porridge-like consistency.
~ Stir in the yogurt and cook another minute or two.
~ Serve hot over rice pilaf.