Anny and the Stuffed Eggplent Recipe

 

ED. 2013 acrylic/mylar 36x48

Stuffed Eggplants with Beef and Turkey Bacon

Ingredients: 2 tablespoon olive oil, 2 eggplants, 1 lb. lean beef (substitutable with tofu), 3 stripes of turkey bacon (substitutable with vegan bacon), 1 clove of garlic, 1 slices of Borodinsky bread from any Russian market (substitutable with pumpernickel) 4 tablespoons of orange juice, 2 tablespoons of no sugar cranberry juice, 1 teaspoon of sumac, 1/3 teaspoon of oregano, salt.

Method: Heat oven to 350 F. Cut bread into small cubes and toast them in oven. Cut beef into narrow stripes, throw them on deep skillet and stir-fry in olive oil for 5-7 min. Meanwhile cut eggplants in half and cut out pulp. Cut pulp in small cubes and throw them on the skillet together with beef.  Add juices and all spices simmer another 15-20min. Add toasted bread into mix. Stuff eggplant halves with mix. Bake on the oven for 15-20 min. Serve worm.

This recipe shouldn't be here. Anny is a vegetarian who dislikes eggplants to the point of getting allergic. I, on another hand, cannot imagine life without eggplants, their obedient texture, acrimonious taste and grimy color. That's where we are different.