Imam Bayildi (version II)
1 large or 6 small eggplant (about 1-1/4 pound)
For large eggplant, trim stem; cut lengthwise into quarters. Make 4 slits the length of each quarter, through the flesh almost to skin. For small eggplant, leave whole and slit lengthwise almost through. Sprinkle with salt, place in colander, cover with plate and weigh down with heavy can . Let stand for 30 minutes. Rinse and pat dry with paper towels.
1 teaspoon salt
1/2 cup olive oil
2-1/2 cups chopped onion
6 large cloves garlic, minced
3 cups chopped seeded peeled tomatoes
1/4 cup currants
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
1 cup tomato juice
Meanwhile, in heavy skillet, heat half of the oil over medium heat. Cook onions and garlic, stirring often, until light golden and translucent, 12 to 15 minutes. Add tomatoes, currants, allspice and pepper; cook until most moisture has evaporated, 20 to 25 minutes, stirring occasionally. Stir in parsley.
In large skillet, heat half of the remaining oil over medium-high heat; cook eggplant on both sides until lightly browned, about 8 minutes, adding oil as necessary. Remove and place in one layer, skin side down, in 13- x 9-inch baking dish. Spoon tomato mixture into slits in eggplant, mounding the remainder over top. Pour in tomato juice. Cover tightly with foil; bake in 325 F oven, basting eggplant periodically with pan juices for 1 hour and 40 minutes. Remove foil and bake for 20 minutes longer or until eggplant is fork-tender and pan juices have thickened. Taste and adjust seasoning if necessary. Let cool before serving.
Makes 8 to 10 appetizer servings.
lizzie, Location not stated.
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