Eggplant Imam Bayildi Recipe

Step 1

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 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley.

Step 2

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.

Step 3

Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & 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.

Step 4

When done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.

Things You'll Need

  • 2md Eggplants
  • Olive oil
  • 1md Tomato, chopped
  • Salt & Pepper
  • 1/4ts Allspice
  • 1/2ts Parsley
  • 1tb Currants, soaked in cold
  • -water 30 minutes
  • 1 Clove garlic
  • 1 Bay Leaf

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