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Recipe Tags: Lactose Time To Make Course Main Ingredient Cuisine Preparation Low Protein Main Dish Vegetables Asian Middle Eastern Vegetarian Turkish Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Onions 4 Hours Or Less

Imam Bayildi A Stuffed Eggplant Recipe From Asia Minor

The story behind this dish is that the imam (a turkish official in the ottoman empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

Steps

Saute the onions in a little oil.
Add the garlic , tomatoes , parsley , salt , and pepper.
Cook until it comes together as a very thick stew.
Stir in mint.
Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
Make 3 lengthwise slits , almost from end to end , cutting into the flesh about 1 inch deep.
Heat 1 / 2 cup olive oil in a large saucepan over medium-high heat.
Add the eggplant , cut side down , and fry gently , until dark golden-brown on cut side.
Turn over and fry on skin side a couple more minutes.
Remove from oil and place on paper towels to drain for at least 15 minutes before proceeding with recipe.
Preheat oven to 350f.
Hold each slit apart and spoon the vegetable mixture into each cavity.
Arrange eggplants in a baking dish just large enough to hold them.
Sprinkle with sugar , lemon juice , and drizzle with the remaining oil.
Bake for 40 minutes , or until tender.
Serve with lots of crusty bread.

Ingredients

onions, olive oil, garlic cloves, tomatoes, parsley, of fresh mint, salt and pepper, eggplants, sugar, fresh lemon juice