Pete Marczyk (who's interviewed in this week's chef and tell) and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
"Eggplant a la Turk is one of my strongest summer food memories," says Barb, who credits her mom with the recipe. "I can still see the image of my mom pulling it out of the oven, the smell filling the kitchen, and the evening light coming through the muggy Vermont air." Since the recipe requires you to turn the oven on for a solid three hours, choose a cool day (or evening) to make the recipe, advises Barb, who recommends pairing the dish with lamb or chicken and a Bordeaux Clairet, ($9.99 at Marczyk Fine Wines), which Barb insists "should be your go-to summer rosé."
Eggplant a la Turk
1 eggplant, partly peeled and sliced ½ inch thick 4 decent-sized tomatoes, sliced ½ inch thick. 1 medium red onion, sliced ¼ inch thick, rings separated 1 cup extra virgin olive oil 1 ½ teaspoon salt 1 tablespoon whole peppercorns
Preheat oven to 300 degrees
1. Place a layer of eggplant in a 9x9 glass baking pan. Top with tomatoes, onions, a few peppercorns, 1/4 cup olive oil and a sprinkle of salt, repeating all the layers until everything is used. 2. Sprinkle the top layer with salt and drizzle olive oil over the top, rolling the pan around until olive oil has reached all four corners. 3. Bake at 300 degrees for 3 hours. Serve hot or at room temperature.
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