Jewish Recipes
Stuffed Eggplant Recipe
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Stuffed Eggplant

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


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.

Serve cold.

Imam Bayildi - "The Imam Fainted"


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