Recipe taken from "Rachel Ray's Big Orange Book". I haven't tried this yet, however it caught my eye because it has asparagus in it. I am trying to be more healthy and have more veggies in my diet. This book has a vegetarian section in it, which I was real excited about. :]
This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce."
Cooking time also includes prep time.
This was taken from "Arabesque" by Claudia Roden....<i>This is one of the classics of Moroccan cooking and this version, with shallots or baby onions, is sensational. The art is to reduce the sauce at the end until it is rich and caramelized. It is important to taste it in order to get the right balance between sweet and savory.</i> Preparation time is approximate. I have not made this yet. It is here for safe keeping... but it looks yum. :)
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