Eggplant Imam Bayildi
2 md Eggplants Olive oil 1 md Tomato, chopped Salt & Pepper 1/4 ts Allspice 1/2 ts Parsley 1 tb Currants, soaked in cold -water 30 minutes 1 Clove garlic 1 Bay Leaf Cut the stems o...
Ingredients
- 2md eggplants
- 1/2ts parsley
- 1tb currants, soaked in cold
- 1bay leaf
Directions
- 1
2 md Eggplants Olive oil 1 md Tomato, chopped Salt & Pepper 1/4 ts Allspice 1/2 ts Parsley 1 tb Currants, soaked in cold -water 30 minutes 1
- 2
Cut several length-wise slits in the eggplants, but do not slice through
- 3
Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly
- 4
Than add tomato, salt, pepper, allspice, and parsley
- 5
Cook over medium low heat until the mixture breaks down to almost a puree
- 6
Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes
- 7
Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife
- 8
Set the eggplants in a flame-proof dish that iwll just hold them