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- Exported from MasterCook *
IMAM BAYALDI ( EGGPLANT STUFFED WITH AROMATIC
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Eggplants
Salt
3 md Onions -- peeled and sliced
1/2 c Water
5 tb Olive oil
5 Fresh tomatoes
- peeled and sliced, -ÿÿ
8 -Canned plum tomatoes,sliced
1/2 c Chopped fresh parsley
4 Garlic cloves
- peeled and sliced
Freshly ground pepper
1 pn Granulated sugar
Fresh parsley for garnish
*Note: 8 canned plum tomatoes, sliced, may be
substituted for the 5 fresh. Wash the eggplants, cut
off the stem end if using large ones and cut in half
lengthwise. With the tip of a sharp knife, make at
least 3 lengthwise slashes on the cut sides of the
eggplants, being careful not to pierce the skin on the
opposite side. Sprinkle with salt and let stand for
30 minutes. Rinse with cold water, dry, and invert to
drain. Meanwhile, put the onions in a small pan with
the 1/2 cup water and simmer a few minutes. Drain and
discard the water or save for soup. In a medium frying
pan, heat 2 tablespoons of the oil and saute the
onions until soft, then put approximately a third of
them in the bottom of a buttered casserole large
enough to accomodate all the eggplants. Set 4 to 5
tomato slices over the onions in the casserole and add
the rest of the tomatoes to the onion remaining in the
frying pan. Saute onions and tomatoes for 10 minutes,
then stir in all but 2 tablespoons of the parsley and
remove from the heat. Set the eggplants into the
casserole, tuck a slice of garlic into each eggplant
slash, and stuff the slashes with the filling,
allowing some to cover the top of the eggplant.
Season lightly with salt, pepper, and a pinch of
sugar, then dribble the remaining oil and chopped
parsley over the eggplants. Cover the casserole with
a lid or aluminum foil and bake in a moderate oven
(350 F) for 30 to 40 minutes, until fork-tender,
removing the cover during the last 10 minutes, to
allow the sauce to thicken. Garnish with parsley and
serve warm. Note: This is excellent as a first course
of a subsequently light meal topped with fresh fruit
and Turkish coffee. If you wish, you may leave the
eggplants whole, slash one side and remove some of the
pulp with a small spoon. This pulp is then sauteed
with the filing and stuffed into the eggplant, a very
attractive method for the smaller eggplants. As you
might suspect, both variations may also be prepared on
top of the stove.
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