V0: described, not machine-verified
Imam Bayildi: Baked Eggplant Shells with Currants
This page is one recipe in Cookwala's open index. Cookwala is the open standard for cooking safely: a recipe format that people, appliances and robots can check before cooking. Why Cookwala · All recipes · Try the dry run
Ingredients
- Slender Brown Eggplants1 kg
- Onions, finely chopped3
- Tomatoes, Peeled And Diced3
- Parsley, Very Finely Chopped1/2 cup
- Olive Oil1/2 cup
- Currants1 cup
- Garlic Cloves, Crushed5
- Lemon juicea little
- Thyme Sprig And Bay Leaf1 each
- Salt and pepperto taste
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 4, fat 12, carbs 24, fiber 4, sugar 10
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared