| Chinese eggplants | 2 |
| salt | to taste |
| black pepper | to taste |
| ground cumin | 1/4 t |
| sesame oil | 1/2 t |
| dried apricots | 4 oz |
| chicken stock | 2 T |
| lemon juice | 2 T |
| grease | as required |
| cilantro | 1 T chopped |
Wash the eggplants, cut off the stem ends, cut in half lengthwise and place in a greased baking dish. Sprinkle the eggplants with salt, pepper, cumin and sesame oil. Cover the eggplants with apricots. Combine the chicken stock and lemon juice and pour into the bottom of the baking dish. Cover and bake in a preheated 325°F oven for one hour. Sprinkle with cilantro before serving.
This recipe is from The New York Times Magazine, 26 April 1987, pp. 72-74.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–6.
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