Imam Bayildi (version V)
2 medium eggplants seeded and halved lengthwise
Using a sharp knife, slash the flesh of the eggplants a few times. Sprinkle with salt and place in a colander for about half an hour. Rinse well and pat dry.
4 tablespoons olive oil
2 large onions sliced thinly
2 cloves garlic crushed
1 green pepper seeded and sliced
1 14 ounce can chopped tomatoes
1 1/2 ounces sugar
1 teaspoon ground coriander
ground black pepper
2 tablespoons fresh coriander or parsley chopped
Gently fry the eggplants, cut side down, in the oil for 5 minutes, then drain and place in a shallow ovenproof dish.
In the same pan gently fry the onions, garlic, and green pepper, adding extra oil if necessary. Cook for about 10 minutes, until the vegetables have softened.
Add the tomatoes, sugar, ground coriander, and seasoning, and cook for about 5 minutes until the mixture is reduced. Stir in the chopped coriander or parsley.
Spoon this mixture on top of the eggplants. Preheat the oven to 375F, cover and bake for 30-35 minutes. When cooked, cool, then chill. Serve cold with crusty bread.
TIP: To prepare eggplants; sprinkle cut slices with salt and allow the juices that form to drain away in a colander. After 30 minutes or so, rinse well and pat dry. Eggplants prepared like this are less bitter and easier to cook.
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