Fattet with Eggplant and Dried Mushrooms

2 ounces dried porcini mushrooms
3 cups boiling water
2 large eggplant
1 tablespoon olive oil
2 garlic cloves, minced or put through a press
1 teaspoon ground allspice
2 tablespoons dry white wine
1 tablespoon soy sauce
salt and freshly ground pepper
2 whole wheat pita breads
1-1/2 cups plain low-fat yogurt
2 teaspoons tahini
1 small garlic clove, crushed or put
through a press
1 tablespoon chopped fresh mint or parsley (optional)

Place the dried mushrooms in a bowl and pour on the 3 cups boiling water . Let sit for at least 30 minutes. Preheat the oven to 425 degrees F. Cut the eggplants in half lengthwise and score down to the skin but not through it. Place cut side down on an oiled baking sheet and bake 20 minutes or until the skin is shriveled and the eggplants softened. Remove from the oven and dice when cool enough to handle.

Drain the mushrooms and retain the water . Squeeze the mushrooms over the water, then strain the water through a strainer lined with cheesecloth or paper towels. Rinse the mushrooms thoroughly, squeeze dry, and cut up if very large.

Heat the olive oil in a large nonstick heavy-bottomed frying pan or casserole and sauté the dried mushrooms with the garlic over medium heat for 5 minutes. Add the eggplant, allspice, and white wine and continue to sauté 5 to 10 minutes, stirring. Add the soaking liquid from the mushrooms and the soy sauce and bring to a simmer. Simmer 15 minutes. Season to taste with salt and pepper.

Open up the pita breads and toast in the oven until crisp and brown. Break into pieces and line an oiled baking dish. Top with the eggplant/mushroom mixture. Beat together the yogurt, tahini, and small garlic clove . Pour over the eggplant and mushrooms. Sprinkle with mint or parsley and serve.

Note: If you want a hotter dish, heat it in a moderate oven. Leftovers will keep for a couple of days in the refrigerator.



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