Imam bayaldi (eggplant stuffed with aromatics)
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Imam bayaldi (eggplant stuffed with aromatics)
  Eggplant    Greek    Vegetarian    Vegetables  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17974. Report a problem with this recipe.
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      Title: Imam bayaldi (eggplant stuffed with aromatics)
 Categories: Greek, Vegetarian, Vegetables
      Yield: 5 servings
 
  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, -=OR=-
      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.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17974 (Apr 03, 2005)

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