Savvybearcat.com

Save to favorite Discuss Imam Bayaldi ( Eggplant Stuffed With Aromatic recipe

Write a comment Print Imam Bayaldi ( Eggplant Stuffed With Aromatic recipe

Print this recipe Email Imam Bayaldi ( Eggplant Stuffed With Aromatic recipe to friend

Email this recipe

Imam Bayaldi ( Eggplant Stuffed With Aromatic

Category: Greek

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.3) by 4 users

Ingredients:

2 1/2 lb Eggplants
Salt
3 medium Onions, peeled and sliced
1/2 cup Water
5 tbsp Olive oil
5 Fresh tomatoes, peeled and sliced, -=OR=-
8 -Canned plum tomatoes,sliced
1/2 cup Chopped fresh parsley
4 Garlic cloves peeled and sliced
Freshly ground pepper
1 pinch Granulated sugar
Fresh parsley for garnish

Instructions:

*Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
fresh. Wash the eggplants, cut off the stem end if using large ones
and cut in half lengthwise. With the tip of a sharp knife, make at
least 3 lengthwise slashes on the cut sides of the eggplants, being
careful not to pierce the skin on the opposite side. Sprinkle with
salt and let stand for 30 minutes. Rinse with cold water, dry, and
invert to drain. Meanwhile, put the onions in a small pan with the
1/2 cup water and simmer a few minutes. Drain and discard the water
or save for soup. In a medium frying pan, heat 2 tablespoons of the
oil and saute the onions until soft, then put approximately a third
of them in the bottom of a buttered casserole large enough to
accomodate all the eggplants. Set 4 to 5 tomato slices over the
onions in the casserole and add the rest of the tomatoes to the onion
remaining in the frying pan. Saute onions and tomatoes for 10
minutes, then stir in all but 2 tablespoons of the parsley and remove
from the heat. Set the eggplants into the casserole, tuck a slice of
garlic into each eggplant slash, and stuff the slashes with the
filling, allowing some to cover the top of the eggplant. Season
lightly with salt, pepper, and a pinch of sugar, then dribble the
remaining oil and chopped parsley over the eggplants. Cover the
casserole with a lid or aluminum foil and bake in a moderate oven
(350 F) for 30 to 40 minutes, until fork-tender, removing the cover
during the last 10 minutes, to allow the sauce to thicken. Garnish
with parsley and serve warm. Note: This is excellent as a first
course of a subsequently light meal topped with fresh fruit and
Turkish coffee. If you wish, you may leave the eggplants whole, slash
one side and remove some of the pulp with a small spoon. This pulp is
then sauteed with the filing and stuffed into the eggplant, a very
attractive method for the smaller eggplants. As you might suspect,
both variations may also be prepared on top of the stove.