Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
No, this is not a recipe handed down to me from generations to generations as I don’t have any Romanian in me. German yes, but no Romanian that I am aware of. I came across this in a magazine years ago and kept the clipping in my folder of recipes. Apparently it is originally a Lenten recipe, and is good served hot or cold. You can have this as a main vegetarian dish (as I do) or serve it with
chicken (that’s leftovers sorted).
450g aubergines (eggplant), cubed
2 large onions, chopped
3 spring onions, chopped
3 garlic cloves, crushed
3 tbspn olive oil
200g leek, white part only, chopped
1 green pepper, deseeded and chopped
2 tbspn dill
2 tsbpn parsley
2 bay leaves
600g ripe tomatoes, peeled and chopped
1 tsbspn tomato puree
1 tspbn honey
2 strips lemon zest
salt and pepper
1.Preheat the oven to 160C/325F degrees
2.Lightly sprinkle the aubergine with salt and set aside for 30 minutes. Rinse and pat dry.
3.Soften the chopped onions, spring onions and garlic in half the olive oil in a large saucepan.
Add the aubergines, leek, green pepper, dill and half the parsley and cook for a few minutes, stirring constantly.
4.Add the bay leaves, tomatoes, tomato puree, honey and zest and stir. Transfer to a ovenproof
casserole with a tight fitting lid.
5.Cook for 1 1/2 hours until the vegetables are tender. Remove the bay leaves and zest. Serve with the remaining parsley as a garnish.
6.Eat and enjoy!
-by Angela Coleby