Meatout monday's Imam Baildi recipe

[Guest guest]

Imam Baildi (Stuffed Eggplant)

Turkish cuisine is praised as one of the world's most appealing and

healthful food choices. Combinations of familiar ingredients, including

many fresh vegetables, are sparked with Eastern exoticism to satisfy

even the most fickle of taste buds. Mediterranean populations are

amongst the healthiest because of their consistent use of olive oil.

Extra virgin olive oil is not only rich in flavor, but also has a number

of health benefits, including reduced risk of diabetes, heart disease,

hypertension, and some cancers. Moderate amounts of olive oil also may

help to reduce excess body fat. This delectable Turkish recipe embodies

the perfect blend of great flavor, appealing appearance, and healthful

ingredients. Enjoy!

Ingredients: <http://www.recipezaar.com/recipe/getrecipe.zsp?id=83756>

<http://www.recipezaar.com/recipe/getrecipe.zsp?id=83756>

<http://www.recipezaar.com/recipe/getrecipe.zsp?id=83756>

 

2 lbs eggplants

2/3 cup olive oil

2 cups onions, thinly sliced

3-4 cloves garlic, peeled and sliced thin

2 cups tomatoes, peeled and sliced

1/2 cup water

1 teaspoon oregano

1 teaspoon sugar

salt and pepper

 

Directions:

1. Preheat oven to 350°.

2. Cut ends off the eggplants. 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.

3. In a skillet, heat 4 tablespoons of olive oil over a medium heat. Fry

the eggplant gently. If needed, you can add some more oil in the frying

pan.

4. Remove the eggplant and place in an 8x8 baking dish. Sprinkle with

salt and pepper.

5. Add the remainder of the olive oil to the same skillet. Sauté the

onions and garlic until they are slightly golden being careful to not

burn the garlic. You want the vegetables soft.

6. Add the fresh tomatoes and half a cup of water to the skillet. Add

the oregano, sugar, more salt and pepper. Simmer covered, for 15

minutes.

7. Remove stuffing from heat. Fill the eggplants with this stuffing.

They will be slightly open as they don't need to be closed back over the

stuffing mixture so be very generous.

8. Bake for 40 minutes; basting them at least once.

Visit Recipezaar.com

<http://www.recipezaar.com/recipe/getrecipe.zsp?id=83756> for this and

other recipes!

[Guest guest]

Thanks Fraggle :-) This was what I had for my work's Christmas lunch. I

will be able to make it at home now.

 

Jo

Meatout monday's Imam Baildi recipe

[Guest guest]

Alternative herbs to use instead of oregano ( probably dried, unless you can grow it) are fresh coriander (cilantro) and parsley . I use twice as much coriander as parsley, and this works for me.

 

The Valley Vegan.......fraggle <EBbrewpunx wrote:

Imam Baildi (Stuffed Eggplant) Turkish cuisine is praised as one of the world's most appealing andhealthful food choices. Combinations of familiar ingredients, includingmany fresh vegetables, are sparked with Eastern exoticism to satisfyeven the most fickle of taste buds. Mediterranean populations areamongst the healthiest because of their consistent use of olive oil.Extra virgin olive oil is not only rich in flavor, but also has a numberof health benefits, including reduced risk of diabetes, heart disease,hypertension, and some cancers. Moderate amounts of olive oil also mayhelp to reduce excess body fat. This delectable Turkish recipe embodiesthe perfect blend of great flavor, appealing appearance, and healthfulingredients. Enjoy!Ingredients: 2 lbs eggplants 2/3 cup olive oil 2 cups onions, thinly sliced 3-4 cloves garlic, peeled and sliced thin 2 cups tomatoes, peeled and sliced 1/2 cup water 1 teaspoon oregano 1 teaspoon sugar salt and pepper Directions:1. Preheat oven to 350°.2. Cut ends off the eggplants. Make an opening for the stuffing by usinga sharp knife and slicing the eggplant from the stem end down to theother, make sure that you don't cut them all the way through.3. In a skillet, heat 4 tablespoons of olive oil over a medium heat. Frythe eggplant gently. If needed, you can add some more oil in the fryingpan.4. Remove the eggplant and place in an 8x8 baking dish. Sprinkle withsalt and pepper.5. Add the remainder of the olive oil to the same skillet. Sauté theonions and garlic until they are slightly golden

being careful to notburn the garlic. You want the vegetables soft.6. Add the fresh tomatoes and half a cup of water to the skillet. Addthe oregano, sugar, more salt and pepper. Simmer covered, for 15minutes.7. Remove stuffing from heat. Fill the eggplants with this stuffing.They will be slightly open as they don't need to be closed back over thestuffing mixture so be very generous.8. Bake for 40 minutes; basting them at least once.Visit Recipezaar.comfor this andother recipes!