Stuffed Eggplant (Imam Bayildi)

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Stuffed Eggplant (Imam Bayildi)

 

4-6 Japanese eggplants (aubergines), about 6 inches

(15 cm) long

1/2 cup (125 ml) extra-virgin olive oil

2 medium onions, thinly sliced

4-6 cloves garlic, finely chopped

2 large tomatoes, chopped

1/4 cup (60 ml) chopped parsley

Salt and freshly ground pepper to taste

1/2 cup (125 ml) water

2 Tbs (30 ml) lemon juice

 

Remove the stems from the eggplants and peel 1/2-inch

(1 cm) strips at intervals, leaving stripes of skin in

between. Cut a deep slit in one side of each

eggplant, leaving the ends and the opposite sides

intact. Sprinkle generously with salt and allow to sit

for 30 to 45 minutes. Rinse thoroughly, squeeze out

the moisture, and blot dry with paper towels.

Meanwhile, heat half the oil in a saute pan over

moderate heat and saute the onions until tender but

not brown, about 10 minutes. Add the garlic and cook

2 minutes. Transfer the onion mixture to a mixing

bowl with a slotted spoon and stir in the tomatoes,

parsley, salt, and pepper. Add the remaining oil to

the saute pan and fry the eggplants over high heat

until lightly browned on all sides but still firm,

about 5 minutes. Transfer to a baking dish and

arrange the eggplants slit side up. Spoon the onion

mixture into the slits, forcing in as much as

possible, and spoon the remainder over the tops of the

eggplants. Add the water to the dish and bake covered

in a preheated 375F (190C) oven until the eggplants

are very tender, 45 minutes to 1 hour. Remove from

the oven, uncover, and sprinkle with the lemon juice.

Serve at room temperature. Serves 4 to 6.

 

 

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