Tuesday, July 22, 2014

Imam Bayildi pilaf

I suspended publication of this blog for several months because I simply didn't have time to work out and write down detailed recipes for the (usually) plant-based dishes that I make at home.  Often the recipe production phase took as long as the cooking and eating phase, and I just can't justify that.

I feel bad about not recording these creations, though, so for a while I'm going to try bringing the blog back, but limiting contents of the food-related posts to a photo and brief description listing primary ingredients.  Many cooks will be able to create something similar without any more info than that.  If you have questions about a specific dish or procedure, feel free to ask in the comments, and I'll try to respond.

Resuming, then, here's a re-visit on a dish I published last fall, when we were still pulling eggplant out of the garden:  Imam Bayildi pilaf, fresh eggplant sauteed with onions, garlic, ginger, fresh tomatoes and spice, finished like a pilaf with basmati rice.