Imam bayildi

Imam bayildi

Swooning Imam

By
From
The Complete Middle Eastern Cookbook
Serves
4-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
8 long eggplants
3 onions
125ml olive oil
4 garlic cloves, chopped
3 tomatoes, peeled and chopped
3 tablespoons flat-leaf parsley, chopped
salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
pinch sugar

Method

  1. Remove the stems from the eggplants and wash well. Peel off 1 cm strips lengthways at intervals to give a striped effect. On one side of each eggplant, cut a deep slit lengthways, stopping short of the top and base. Place the eggplants in a large bowl of cold, well-salted water and leave for 30 minutes. Drain, squeeze out the moisture and dry with paper towels.
  2. Halve the onions lengthways, then cut into slender wedges. Heat half the oil in a heavy-based saucepan and gently fry the onion until translucent. Add the garlic and cook for 1 minute, then transfer the mixture to a bowl. Mix in the tomatoes and parsley, and salt and pepper to taste.
  3. Heat the remaining oil in the pan and fry the eggplants over high heat until lightly browned, but still rather firm. Remove the pan from the heat and turn the eggplants so that the slit faces up.
  4. Spoon the vegetable mixture into the slits, forcing in as much filling as possible. Spread the remaining filling on top. Add the lemon juice, sugar and 125 ml water and cover the pan tightly.
  5. Cook over gentle heat for 45 minutes, or until the eggplants are tender. Add more water only if necessary, as eggplants release a lot of moisture.
  6. Leave to cool to room temperature. Serve as an appetiser or as a light meal with bread, or chill and serve as a salad accompaniment.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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