Patlican Imam Bayidi - Eggplant In Olive Oil
Categories: Vegetable, Turkish, Central Asian, Ethnic, Side dish
Yield: 6 servings
6 ea Eggplants
1 1/4 c Olive oil
1 ea Onion chopped
2 ea Fresh ripe tomatoes skinned & chopped
1 ea Garlic clove crushed
1 ts Sugar
Salt & ground black pepper
3 ea Tomatoes firm fresh & sliced
6 tb Fresh parsleychopped to garnish
Peel eggplant skin in strips lengthwise.
Cut a slit in the eggplants then scoop out most of flesh.
Reserve flesh for use in other dishes.
Heat 1 tb of tolive oil in a casserole then fry eggplants for 4-6 mins.
Pour tremaining oil into a saucepan then fry the onions until soft.
Stir in chopped tomatoes & garlic.
Fry together for 4-5 mins.
Drain eggplants then fill with vegetable mixture.
Return to casserole with slit side up.
Cover with water to 1/2" over top of eggplants.
Stir in lemon juice, sugar, salt & pepper to taste.
Cover then simmer for about 12-15 mins. over med-heat.
Place a sliced tomato on each eggplant then simmer for 10 mins. more over low-heat.
Allow to cool, then place in a serving dish.
ORIGIN: Bibi Azhalura, Ankara-Turkey, circa 1995