| imam Bayaldi (stuffed Aubergines) 4 Medium-size Eggplant
2/3 Cup Olive Oil
2 Large Onions, Sliced
3 Cloves Garlic, Chopped
4 Large Tomatoes, Peeled
handful Of Parsley, Chopped
salt And Pepper, To Taste
nutmeg, To Taste cut Eggplants In Half Lengthwise. Scoop Out A Little Of The Flesh To Make Room For The Filling. Sprinkle The Insides And Reserved Flesh With Salt; Set Aside For About 15 Minutes. meanwhile Heat 3 Tablespoons Of Olive Oil In A Pan; Add Onions And Garlic, And Sauté Until Soft And Golden. Stir In Tomatoes, Parsley And Seasoning And Cook 5 Minutes More. heat Remaining Olive Oil In A Pan And Fry The Eggplant Flesh For A Few Minutes, Then Add To The Tomato Mixture. fry The Eggplant Halves In The Same Pan, Until The Flesh Softens, Adding More Oil If Necessary. arrange Eggplant In A Baking Dish And Spoon On The Stuffing. Pour 2 1/2 Cups Boiling Water Into The Dish, Cover And Simmer On Low Heat Until The Eggplants Are Cooked, About 1 Hour. this Can Be Served Hot Or Cold. |
