Eggplant Imam Bayildi
Yield
6 servingsPrep
15 minCook
75 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | medium |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | teaspoon |
allspice
|
|
| ½ | teaspoon |
parsley leaves
|
|
| 1 | tablespoon |
currants
soaked in cold water 30 minutes |
|
| 1 | clove |
garlic
|
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | medium |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1.3 | ml |
allspice
|
|
| 2.5 | ml |
parsley leaves
|
|
| 15 | ml |
currants
soaked in cold water 30 minutes |
|
| 1 | clove |
garlic
|
|
| 1 | each |
bay leaves
|
*
|
Directions
Cut the stems off the eggplants but do not peel.
Cut several length-wise slits in the eggplants, but do not slice through.
Heat 2 tablespoons olive oil in a small skillet and sauté the onion until it browns slightly.
Than add tomato, salt, pepper, allspice, and parsley.
Cook over medium low heat until the mixture breaks down to almost a puree.
Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes.
Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that will just hold them.
Pour oil over the eggplants until oil level is about halfway up the eggplants.
Add garlic and bay leaf to the oil.
Cover the dish and cook over very low heat for an hour or until eggplants are very soft.
Turn them every 15 minutes.
When done, pour off excess oil and strain and store for re-use.
Cool and refridgerate eggplants overnight.
Serve cold with thin slices.
