PapaBuna.com

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A very easy and quick recipe, yet very delicious and nutritious.

Ingredients:

5 cups dried pitted prunes
about 2 and 1/2 cups walnut halves
3/4 cup wine. I used the cooking type
powdered sugar to garnish

Directions:

Take one prune at a time and stuff with the walnut halves, trying to keep the prune whole as much as possible. To make it easier, I broke the walnut halves in half and stuffed them one at a time. You can also use a butter knife to help open up the prune.

When all the prunes are stuffed, place in a medium size pan. Add the wine and cover. Cook on medium low for about 15-20 minutes. Uncover and cook an additional 10 minutes, or until the wine is evaporated.

Remove from pan and spread on a large plate, so they don’t stick together. Let cool.

Place on serving plate, sprinkle with powdered sugar and serve!

Note: I used pear slices and grated orange peel to decorate with.

Average Rating:

Ingredients:

2 large eggplants
1 tablespoon salt
1/2 red bell pepper
3 garlic cloves
3 cups oil. Could use less, but will take longer to cook.

Directions:

Slice the eggplant lengthwise, about 1/2″ wide, as pictured.

Cut slices into strips, about 1/2″ wide as well. If the strips are too long, you can cut them in half.

Place the eggplant strips into a strainer/colander. Add salt and mix gently, then let sit for about 30 minutes to let some of the eggplant juice drain.

Meanwhile, place the red pepper and the garlic in a blender and blend until everything is crushed.

Pour the crushed pepper and garlic into a bowl and drain the juice. Set aside.

In a medium size pan, heat the oil on medium-low temperature until hot. Add the eggplant to the hot oil and fry until golden brown. If you want to use less than 3 cups of oil, you can do so, but you will be able to fry less eggplants at a time, therefore it will take longer to cook.

Remove the eggplant from oil, and set o a plate lined with a paper towel, in order to absorb the oil.

Gently mix the eggplant with the crushed pepper and garlic, and serve.

Serving suggestions: Serve warm or cold, as an appetizer or as a side to complement any dish.