Imam Bayildi (version IV)

1/2 cup vegetable oil
1 large eggplant
1 large green pepper
3 medium onions, sliced in slivers
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 large tomato, chopped
2 tablespoons dry parsley
1 tablespoon tomato paste
1/2 cup water

Peel eggplant and cut into 1/2-inch slices, lengthwise. Sprinkle with salt and let stand 1 hour. Blot with paper towels. Brush each slice thoroughly with vegetable oil and bake in 450F preheated oven until slightly softened and lightly browned (15-20 minutes). Lower oven to 375F.

While salted eggplant is standing, heat oil and cook green peppers, onions, garlic, salt and pepper until vegetables are soft. Add chopped tomato and parsley and cook 2 or 5 more minutes. Arrange half of eggplant slices in a shallow baking pan or casserole dish (approximately 9"x13"). Spread vegetable mixture over eggplant, top with remainder of eggplant and pour tomato paste which has been mixed with water over all. Bake for 1/2 hour basting once.

Serves 4



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