Eggplant Imam Bayildi Recipe - by egourmetstore

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Eggplant Imam Bayildi

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :49

Ingrediants

2 medium eggplants
olive oil
1 medium tomato -- chopped
salt and pepper
1/4 teaspoon allspice
1/2 teaspoon parsley
1 tablespoon currants -- soaked in cold water for 30 minutes
1 clove garlic
1 bay leaf

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 tablespoons 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 will just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic and 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 refrigerate eggplants overnight. Serve cold with thin slices.