Ingredients
-
2
-
2/3
-
2
-
3 - 4
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Imam Baildi Aka Stuffed Eggplant (Aubergine), The mediteranean deli down the street makes the most awesome eggplant After asking for help on the boards, I finally discovered its Turkish and/or Greek name This recipe is from El Cafe Griego – it sounds the closest to all I’ve looked at I can’t wait to try it
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Cut Ends Off the Eggplants/Aubergines. |
|
3
Done
|
Make an Opening For the Stuffing by Using a Sharp Knife and Slicing the Eggplant from the Stem End Down to the Other, Make Sure That You Don't Cut Them All the Way Through. |
|
4
Done
|
in a Skillet, Heat 4 Tablespoons of Olive Oil Over a Medium Heat. |
|
5
Done
|
Fry the Eggplant Gently. |
|
6
Done
|
If Needed, You Can Add Some More Oil in the Frying Pan. |
|
7
Done
|
Remove the Eggplant from the Skillet and Place in an 8"x8" Baking Dish. |
|
8
Done
|
Sprinkle With Salt and Pepper. |
|
9
Done
|
Add the Remainder of the Olive Oil to the Same Skillet. |
|
10
Done
|
Sautee the Onions and Garlic in It Until They Are Slightly Golden Being Careful to not Burn the Garlic. |
|
11
Done
|
You Want the Vegetables Soft. |
|
12
Done
|
Add the Fresh Tomatoes and Half a Cupful of Water to the Skillet. |
|
13
Done
|
Add the Oregano, Sugar, More Salt and Pepper. |
|
14
Done
|
Simmer Covered, For 15 Minutes. |
|
15
Done
|
Remove Stuffing from Heat. |
