Eggplant Imam Bayildi
Description
This Mediterranean appetizer features Eggplants. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Cut the stems off the eggplants but do not
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peel .
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Cut several length-wise slits in the eggplants, but do not slice through.
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Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly.
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Than add tomato, salt, pepper, allspice, and parsley.
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Cook over medium low heat until the mixture breaks down to almost a puree.
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Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes.
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Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife.
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Set the eggplants in a flame-proof dish that iwll just hold them.
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Pour oil over the eggplants until oil level is about halfway up the eggplants.
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Add garlic & bay leaf to the oil.
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Cover the dish and cook over very low heat for an hour or until eggplants are very soft.
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Turn them every 15 minutes.
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WHen done, pour off excess oil and strain and store for re-use.
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Cool and refridgerate eggplants overnight.
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Serve cold with thin slices
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 12.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.5g6%
- Sugars 1.8g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, bayildi, eggplant, eggplants, imam, mediterranean, sautéing, stuffing, title, vegan
