Imam Bayaldi ( Eggplant Stuffed With Aromatics ) Thank you

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I welcome you in and have to say this recipe sounds wonderful. I love eggplant cooked any old way. Thank you!!!!! DonnaPunkinPie68 wrote:

Imam Bayaldi ( Eggplant Stuffed With Aromatics )Ingredients: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 parsley 4 Garlic cloves, peeled and sliced Freshly ground pepper 1 pn Granulated sugar Fresh parsley for garnish *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5fresh. Directions:Wash the eggplants, cut off the stem end if using large ones and cut inhalf lengthwise. With the tip of a sharp knife, make at least 3lengthwise slashes on the cut sides of the eggplants, being careful notto pierce the skin on the opposite side. Sprinkle with salt and letstand for 30 minutes. Rinse with cold water, dry, and invert to drain. Meanwhile,

put the onions in a small pan with the 1/2 cup water andsimmer a few minutes. Drain and discard the water or save for soup. In a medium frying pan, heat 2 tablespoons of the oil and saute theonions until soft, then put approximately a third of them in the bottomof a buttered casserole large enough to accomodate all the eggplants.Set 4 to 5 tomato slices over the onions in the casserole and add therest of the tomatoes to the onion remaining in the frying pan. Sauteonions and tomatoes for 10 minutes, then stir in all but 2 tablespoonsof the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into eacheggplant slash, and stuff the slashes with the filling, allowing some tocover the top of the eggplant. Season lightly with salt, pepper, and apinch of sugar, then dribble the remaining oil and chopped parsley overthe eggplants. Cover the casserole with a lid or aluminum foil and

bakein a moderate oven (350 F) for 30 to 40 minutes, until fork-tender,removing the cover during the last 10 minutes, to allow the sauce tothicken. Garnish with parsley and serve warm. Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee. Ifyou wish, you may leave the eggplants whole, slash one side and removesome of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant,a very attractive method for the smaller eggplants. As you mightsuspect, both variations may also be prepared on top of the stove. "In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan