EGGPLANT (IMAM BAYILDI)

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Preheat oven to 350?.

Cut ends of the eggplants

Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the
stem end down to the other, making sure not to cut them all the way through.

Heat 4 tablespoons of olive oil over medium heat and fry the eggplant gently.

Remove the eggplant from the skillet and place in a baking dish.

Sprinkle with salt and pepper and add the remainder of the olive oil. 

Sautee the onions and garlic until they are slightly golden being careful, not to burn the garlic.

Add the fresh tomatoes and half a cupful of water also add the oregano, sugar, more salt and pepper.

Cover and simmer for 15 minutes.

Remove stuffing from heat and fill the eggplants. 

They will be slightly open as they don't need to be closed so be very generous with the stuffing mixture.

Bake for 4O minutes basting them at least once.

It is important to let you know that dish is very simple, and like all good meals made from scratch . It requires some preparation time.

If you have the time, we suggest you make it, however, if time is of essence to you, then... as always Mr. Goudas has brought this meal to you, ready-to-eat, made to perfection with lots of love.

This is just another example of superb cuisine.

This recipe has been borrowed from the personal recipe collection of Thekla Goudas

PETER SPYROS GOUDAS

Keywords: | VEGETABLES | MULTICULTURAL DISHES | VEGETARIAN |