Individual Stuffed Eggplant - Imam Bayildi - Byron Ayanoglu - The New Vegetarian Gourmet

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* Exported from MasterCook *

 

Individual Stuffed Eggplant - Imam Bayildi

 

Recipe By : Byron Ayanoglu - The New Vegetarian Gourmet

Serving Size : 2 Preparation Time :0:00

Categories : Main Dish Middle Eastern

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 small eggplants (about 2 by 4 inches)

1 teaspoon salt

1/4 cup vegetable oil

3 tablespoons olive oil

1/2 teaspoon black pepper

Pinch cinnamon

1 onion -- finely diced

1/2 green pepper -- cut into thin strips

3 cloves garlic -- minced

1 teaspoon dried oregano

2 tablespoons currants or raisins

1/4 cup toasted pine nuts

1 tomato -- sliced

Few sprigs fresh parsley -- chopped

 

Preheat oven to 400°.

 

Baking sheet greased lightly with vegetable oil.

 

Partially slice the eggplants lengthwise, without separating them, so they fan

open, butterfly-like, skin-side down. Salt the flesh, and let stand for 10

minutes. Rinse them and pat dry.

 

In a large frying pan, heat vegetable oil over high heat until it's just about

to smoke. Add the eggplants, flesh-side down - carefully' they'll sputter, so

you may want to use a frying screen. Reduce heat to medium-high and fry for 2

minutes, until golden brown. Turn - again, carefully; more splutter - and fry

the skin side for another 2 minutes. Remove from pan and set on paper towels to

drain excess oil.

 

Discard any leftover oil from frying pan. Add olive oil and return to

medium-high heat. Add black pepper and cinnamon and stir-fry for 30 seconds. Add

diced onion and cook, stirring, for 2 minutes until the onion wilts. Add green

pepper strips and stir-fry for 1 minute. Reduce heat to medium and add minced

garlic, oregano and currants. Stir-fry for 2 minutes and remove from heat.

 

Spread the fried eggplants, skin-side down on baking sheet. Sprinkle the pine

nuts evenly over the eggplants. Top evenly with the fried onion mixture and then

the tomato slices. (This recipe can now wait for up to 1 hour, uncovered).

 

Bake the stuffed eggplants for 20 to 25 minutes until the tomatoes have baked

down and everything looks shiny. Remove from oven and lift the eggplants

carefully (to avoid breaking them) onto a serving platter. Garnish with chopped

parsley and serve .

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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NOTES : Serves 4 as a first course or 2 as a main course.