Review Mediteranean Imam Baildi

[Guest guest]

I made this, it's great and I will make it again

 

Nanette

 

--- On Thu, 2/25/10, Adobe Miller <recipe.pirate wrote:

 

 

Adobe Miller <recipe.pirate

[veg_grp] Mediteranean Imam Baildi

gourmet-recipes-from-around-the-world

Thursday, February 25, 2010, 3:52 AM

 

 

 

 

 

 

Mediteranean Imam Baildi

(makes 4 servings)

 

Ingredients:

2 eggplants

2 tablespoons olive oil

2 onions (sliced)

4 cloves garlic (chopped)

4 tomatoes (peeled and diced)

1 green pepper (seeded and sliced)

1 teaspoon oregano

salt and pepper to taste

1 handful parsley (chopped)

2 tomatoes (sliced)

1/2 onion (sliced)

 

Directions:

1. Slice the eggplants in half lengthwise, scoop out the middles and chop them.

2. Salt the eggplant shells and chopped middles and let rest in a strainer for

203-30 minutes.

3. Roast the eggplant shells in a preheated 400F oven until tender, about 15-20

minutes.

4. Rinse the salt from the eggplant and pat dry.

5. Heat the oil in a pan.

6. Add the onions and saute until the onions are tender, about 7-10 minutes.

7. Add the garlic and saute until fragrant, about 1 minute.

8. Add the chopped eggplant, tomatoes, green pepper, oregano, salt and pepper

and cook until the sauce thickens, about 25 minutes.

9. Remove the sauce from the burner and stir in the parsley.

10. Place the eggplant shells in a baking dish, fill them with the mixture and

top with the sliced tomatoes and onions.

11. Fill the dish with hot water until it goes halfway up the eggplant shells.

12. Bake in a preheated 400F oven until the water has evaporated and the

tomatoes and onions are well roasted and caramelized, about 1 hour.

 

 

[Guest guest]

yay!!! another eggplant recipe, will try this, thanks!

Chanda Maria

 

On 3/26/2010 5:44 PM, Nanette Jones wrote:

>

> I made this, it's great and I will make it again

>

> Nanette

>

>

 

 

 

[Guest guest]

I would like to borrow Puterwitch's ID, I like that, fits me to a tee.