Try this alluring Imam Bayildi recipe. An easily prepared recipe, this Imam Bayildi is a dish which you will always love to serve to your loved ones.
3 Clove (15 gm), minced
1 Tablespoon, chopped
1 Cup (16 tbs)
1 Pound, sliced
1⁄2 Cup (8 tbs)
3 Large, peeled and chopped
Remove leaves from stem end of eggplant.
Pare lengthwise in 1 inch strips, leaving 1 inch strips of skin between.
Make incisions in the pared portions, sprinkle eggplant with salt, and allow to stand for about 10 minutes.
In a heavy kettle brown eggplant in % cup of the olive oil for 5 minutes, turning 2 or 3 times.
Combine remaining oil, onions, tomatoes, garlic, and parsley.
Stuff this mixture into incisions in eggplant.
Return eggplant to kettle and add water and any remaining vegetable mixture.
Bring to a boil, cover, and simmer for 40 minutes or until done.
Cool before serving and serve cold.