RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Eggplant, Stuffed: Iman Bayildi - pareve
Cold Stuffed Eggplant - Imam Bayildi - "The Imam Fainted" 3 large eggplants 2 tomatoes, blanched, skin and seeds removed, and sliced thinly 1 onion, sliced thinly and separated into rings 1 garlic clove, mashed or finely minced a handful of chopped parsley lemon juice olive oil salt and pepper sugar Filling: Brown the onions in olive oil. Add the garlic and sliced tomatoes and fry until soft. Add the parsley. Add salt and pepper, to taste. Eggplants: Cut each eggplant in half, longitudinally. Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh. The object is to create a boat-like shell of the eggplant. Pour off any excess liquids from the fried vegetable mixture, then fill each eggplant shell with it. Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan with a combination of half olive oil/half water up to the height of the eggplant. Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinkle some sugar over all. Bring to a boil. Cover. Reduce heat and simmer for 30 minutes. Serve cold.
