Ingredients
-
2
-
1/2 - 3/4
-
2
-
3
-
4
-
1
-
-
2
-
1
-
2
-
-
-
-
-
Directions
Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor),The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she’d used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish – vegetarian.,I learned to make this dish 25 yrs ago in Albania. It is a family favorite. My differences are that use ground sausage and red, yellow and orange diced peppers, and at the last 5 minutes in the oven I lay slice of mozzarella cheese on top and let it brown.,Delicious. Made it as stated with the extra direction of frying it while prepping and making the tomato stuffing. Yum. Served with naan (yes, I know it should be pitas) and a salad of cucumbers, yogurt and mint.
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Steps
|
1
Done
|
Saute the Onions in a Little Oil. |
|
2
Done
|
Add the Garlic, Tomatoes, Parsley, Salt, and Pepper. |
|
3
Done
|
Cook Until It Comes Together as a Very Thick Stew (no Liquid). Stir in Mint. |
|
4
Done
|
Cut the Stem Ends from Each Eggplant and Cut Eggplants in Half Lengthwise. |
|
5
Done
|
Make 3 Lengthwise Slits, Almost from End to End, Cutting Into the Flesh About 1 Inch Deep. |
|
6
Done
|
Heat 1/2 Cup Olive Oil in a Large Saucepan Over Medium-High Heat. |
|
7
Done
|
Add the Eggplant, Cut Side Down, and Fry Gently, Until Dark Golden-Brown on Cut Side. |
|
8
Done
|
Turn Over and Fry on Skin Side a Couple More Minutes. |
|
9
Done
|
Remove from Oil (most of It Will Have Been Absorbed) and Place on Paper Towels to Drain For at Least 15 Minutes Before Proceeding With Recipe (this Gets Rid of Most of the Oil- You Can Omit the Frying Step to Cut Calories and Save Time, but You Will not Have the Same Flavourful Results, and the Recipe Will not Be as Authentic). |
|
10
Done
|
Preheat Oven to 350f. |
