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Eggplant stuffed with tomato and garlic - Iman Bayeldi
The Turkish name for this recipe means "The Priest Fainted". I think the idea is that it tastes so good it made the priest faint. Anyway, it really is that good and pretty healthy too! This recipe was provided by Brian Bedrosian -- http://www.cookeatshare.com/chefs/brianb-208. Hopefully, with a little prodding from others too, he'll start sharing more of his great family recipes with us! Ingredients
- 2 large eggplant
- 1-2 diced green pepper
- 2 yellow onions diced
- 4 clove garlic - smashed and finely chopped
- 1/4 cup fresh parsley chopped
- 1 16 oz can diced stewed tomatoes
- 1 16 oz can tomato sauce
- olive oil for baste and sauté
- salt, pepper
- cayenne to taste (maybe 1/4 - 1/2 tsp)
- allspice (optional - I used maybe 1 tsp)
- dry basil - 1 tsp
Directions
- Cut eggplant lengthwise into 8 wedges
- Salt and let stand for 30 mins, wipe dry with paper towel
- Split eggplant wedges down the middle and brush lightly with olive oil
- place in lightly oiled pan or baking sheet. Bake at 450 until light brown.
- Remove from oven, open splits to form a pocket in the eggplant
- Filling:
- in a large skillet (I use an old aluminum electric fry pan;))
- sauté onion, garlic, bell pepper in olive oil until soft/onions are translucent
- add tomatoes, seasonings and cook for 5 more minutes
- Spoon filling into eggplant wedges (boats) and cover with tomato sauce
- Bake in over at 350 for 30 mins.
- The dish can be served hot or chilled (or room temp). When my family ate it cold
- we squeezed lemon over it.
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Normally I am not a big eggplant guy, but this was good.
I like this recipe because it can be served hot, room temp, or cold and it's hearty enough to be a main dish. I like to squeeze lemon on it or top it with plain yogurt (room temp).
I love eggplant and this is a great eggplant dish. It has great flavor and comes out nice and moist.
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