IMAM BAILDI - The Imam Fainted

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Baked Aubergines with Tomatoes, Onions and Garlic

 

This dish received its name from an Imam who was said to have loved

it so much he fainted every time when he already smelled it.

I have the idea he fainted after seeing how much oil his wife spent

on cooking it (so I reduced the oil a bit in this recipe)

I usually make a big portion of them because the next day, they are

even better.

 

 

4 slim, aubergines,(eggplants) about 700 gr.

150 ml olive oil

Salt and pepper

450 gr. onions, thinly sliced

3-4 cloves garlic, peeled and sliced

450 gr. tomatoes, peeled and sliced

1-teaspoon oregano

1-teaspoon sugar

 

Cut the stalks off the aubergines and rinse them.

Using a sharp knife slit them lengthwise on one side only, making

sure you do not slit all the way through.

They should open like a wallet, so you can put the stuffing in the

opening.

Shallow-fry them gently all around in 4 tablespoons olive oil.

If not enough you can add some more oil in the frying pan.

Take out, arrange side by side in a small oven dish, and season them.

Put the rest of the olive oil in a saucepan and sauté the onions and

garlic in it until they are golden.

Add fresh tomatoes (reserve 4 slices)and half a cupful of water.

Season to taste.

Add the oregano and sugar and cook gently, covered, for 15 minutes.

With a spoon, fill the aubergines with this stuffing, opening them

slightly.

They should be quite soft by now.

Virtually pile the stuffing in them, filling them generously.

Cover with 1 slice of tomato and sprinkle with a bit of sugar.

Normally they generate enough juices on their own so no addition of

liquid is necessary in the oven dish.

Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for

4O minutes; baste them once during cooking.

Serve at room temperature or chilled.