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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
salt and pepper
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.
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.
Imam Bayildi - "The Imam Fainted"
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