Mediterranean by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: Mediterranean cooking, cookbook, recipes
Publisher: F+W Media
Published: 2012-07-15T00:00:00+00:00

Imam Bayildi (Fainting Cleric)

As with all oil-rich foods, this dish is best served cool to allow the flavors

to coalesce, so let cool to room temperature before serving.

Serves 4

Ingredients

6 smallish eggplants

1 cup extra-virgin olive oil

1 pound yellow onions, chopped

3 tomatoes, pulped and strained or 1 cup fresh tomato sauce

3 garlic cloves, minced

2 tablespoons finely chopped parsley

Salt and pepper to taste

Slight pinch of nutmeg

2 tablespoons bread crumbs

Preheat oven to 350°F.

Wash eggplants well and remove stems and ends. Make 4 deep lengthwise slits in each eggplant; make sure each slit runs almost to but not through each end. Sprinkle salt inside each incision; place in saltwater bath 1 hour. Remove and wash eggplants; leave to drain 5 minutes.

Heat olive oil in large frying pan; add eggplants. Be sure to turn eggplants a quarter turn or so every couple minutes to ensure even cooking, and fry until they become soft and they begin to wilt. Remove and set side by side in a baking dish, always with 1 incision facing straight up.

In same oil eggplants were fried in, add onion. Sauté until golden; add tomato pulp. Bring to boil and simmer 10 minutes. Stir in garlic, parsley, salt, pepper, and nutmeg; simmer another 5 minutes. Remove pan from heat and cool slightly.

Using teaspoon, carefully spread open and fill top incision on each eggplant with generous portions of onion mixture, but be careful not to split eggplants through, as they will be very soft. Once eggplants have been filled, place leftover onion mixture in pan among or between eggplants. Pour any remaining oil from frying pan over everything.

Sprinkle some bread crumbs over top of each stuffed eggplant; bake 1 hour.

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