Imam Bayaldi ( Eggplant Stuffed with Aromatics )
2 1/2 lb Eggplants Salt 3 md Onions; peeled and sliced 1/2 c Water 5 tb Olive oil 5 Fresh tomatoes; - peeled and sliced, -=OR=- 8 -Canned plum tomatoes,sliced 1/2 c Chopped fresh p...
Ingredients
- 21/2 lb eggplants
- 1/2cup water
- 5tbsp olive oil
- 5fresh tomatoes;
- 1/2cup chopped fresh parsley
- 4garlic cloves
Directions
- 1
2 1/2 lb Eggplants Salt 3 md Onions
- 2
peeled and sliced 1/2 c Water 5 tb Olive oil 5 Fresh tomatoes
- 3
peeled and sliced, -=OR=- 8 -Canned plum tomatoes,sliced 1/2 c Chopped fresh parsley 4 Garlic cloves - peeled and sliced Freshly ground pepp
- 4
Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise
- 5
With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on
- 6
Sprinkle with salt and let stand for 30 minutes
- 7
Rinse with cold water, dry, and invert to drain
- 8
Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes