Imam Bayildi (version VI)

Priest Fainted or Imam's Delight

(1 vote)

5 medium size eggplants
5 medium size onions
2 large tomatoes
7 cloves garlic
1 and 1/2 teaspoons salt
2 teaspoons sugar
1 glass olive oil
chopped parsley

Cut the onions and garlic lengthwise into very fine slices and brown them in olive oil . Add peeled tomatoes and copped parsley. Sprinkle salt and sugar over the mixture. Remove the stems of eggplants leaving 2 cm remaining . Peel them in lengthwise stripes. Make a deep lengthwise incision with a knife. Put them in salty water for 20 minutes to prevent them from absorbing too much oil Drain the eggplants. Fry them in olive oil until they are lightly brown on all sides. Then place eggplants side by side in a flat pan.

Split the eggplants in the middle and stuff it with onions, tomatoes and chopped parsley mixture. Pour the remaining olive oil and water . Cover and cook on low heat for 30 minutes . Serve cool.

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