Swoning Imam[Imam Bayildi] -

Courtesy of:

Swoning Imam
[Imam Bayildi]

Ingredients

10 eggplants, medium
6 onions, medium
6 tomatoes, big
1 cup olive oil
1 tablespoon sugar
6 cloves garlic
1 bunch parsley
1 lemon, squeezed
2 cups water

To put the eggplants in:

Plenty of water
1 tablespoon salt

Details

Serves: 10

Method

Cut off the stems of the eggplants and peel in strips. Sauté eggplants in salad oil until golden brown. Split open eggplants lengthways leaving both ends uncut.


Place them side by side in a single layer open sides up in a shallow and large saucepan. Set aside. Saute onions in ½ cup oil until they are soft and golden brown.


Add tomatoes, garlic, parsley and salt. Simmer for 15 minutes. Remove from heat. Stuff the eggplants with this mixture. Add ½ cup olive oil, sugar, salt and water.


Cover and cook over medium heat for about an hour until the eggplants are tender. Transfer gently to a serving platter. Serve cold.

Related food category:

• Vegetable and Side Dishes