Eggplant Imam Bayildi Recipe


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Eggplant Imam Bayildi Recipe from the Recipes 4U Collection

 

Eggplant Imam Bayildi Recipe

Recipe Ingredients

2 medium eggplants
1 olive oil
1 medium tomato, chopped
1 salt & pepper
1/4 tsp allspice
1/2 tsp parsley
1 tbsp currants, soaked in cold water 30 m, inutes
1 clove garlic
1 bay leaf

Recipe Preparation

Cut the stems off the eggplants but do not peel. Cut several
length-wise slits in the eggplants, but do not slice through. Heat 2
tb olive oil in a small skillet and saute the onion until it browns
slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook
over medium low heat until the mixture breaks down to almost a puree.
Drain currents, and add the to the tomato-onion mixture, and cook for
10 more minutes. Stuff the cooked mixture in the slits in the
eggplants with your fingers or a knife. Set the eggplants in a
flame-proof dish that iwll just hold them. Pour oil over the
eggplants until oil level is about halfway up the eggplants. Add
garlic & bay leaf to the oil. Cover the dish and cook over very low
heat for an hour or until eggplants are very soft. Turn them every 15
minutes. WHen done, pour off excess oil and strain and store for
re-use. Cool and refridgerate eggplants overnight. Serve cold with
thin slices.

 

 

Servings: 6

 

 

 

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Eggplant Imam Bayildi Recipe from Recipes 4U

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This Eggplant Imam Bayildi Recipe is one of our Vegetable Recipes, which are collected from visitor submissions and `free to use` sources. It goes without saying that, as we have more than 50,000 recipes it is impossible to prepare and eat every single one, so please exercise caution and use common sense. If you spot any thing that looks wrong, please let us know.


 

Eggplant Imam Bayildi Recipe

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