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Patlican Sarmasi – Chicken Thighs Wrapped in Eggplant August 12, 2008

Posted by Paula Erbay in Main Dishes.
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Serves 10 to 12
4½ to 5 lbs Chicken Thighs, boneless, skinless (approx weight, 20 pieces)
4 Lemons: zest from 2 of them, juice from all
1 tsp Allspice, Whole – crush with mortar and pestle
6 Garlic Cloves, pressed or mashed in mortar and pestle
1 tsp Salt

10 – 12 Eggplants, long thin
Salt to soak eggplant slices
Vegetable Oil – for frying eggplant

¼ Cup Almonds, whole, toasted – coarsely chop after toasting

2 9×13 baking pans (Pyrex)
Preheat oven to 350 degrees (when ready to wrap the chicken in eggplant)

Marinate the Chicken:
Marinate the chicken in the Lemon juice, lemon zest, allspice, garlic and salt for a minimum of 2 hours in the refrigerator – turn occasionally.
 

Eggplants:
Peel the eggplant in “zebra” stripes. Thinly slice lengthwise (5 to 6 good slices per eggplant). Soak eggplant slices in heavily salted cold water for about 1 hour to remove bitter juices. Drain and pat slices dry with paper towels.

Fry eggplant slices in vegetable oil until lightly golden – DO NOT OVERCOOK. Eggplant needs to be supple to wrap around the chicken thighs.

ALTERNATE to FRYING:
Use rimmed baking sheets, pour enough oil in pan to coat pan. Coat eggplant slices in oil in pan – there should still be oil on surface of pan (about 1/16th inch). Broil for 2 minutes, turn slices and broil another 2 minutes. Watch closely so as to not overcook!

Drain eggplant slices on rack over another rimmed baking sheet.


Select the best eggplant slices for wrapping the chicken – 2 to 3 slices per thigh. Reserve the other slices to line the baking pans. Place 2 pieces in a cross pattern. Roll one thigh into a tight piece and place on the eggplant cross. Wrap the eggplant around the chicken and place seam side down on eggplant lined pan.

Pour remaining marinade over chicken (about 1 cup total – ½ cup per baking pan). Sprinkle chopped almonds over each piece. Cover with foil and bake 30 – 40 minutes (juices should be boiling).         

Serve with Rice Pilaf
Ajvar is a great condiment with it (hot or mild, available in Middle Eastern and Eastern European markets)

This recipe is for Bette…. read Eggplants for Bette

 

 

 

 

 

 

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