See Also: Casseroles · Vegetable Dishes
Iman Bayildi (The Priest Swooned)
1 medium eggplant
1 onion, chopped
1 large ripe tomato, peeled and chopped
2-3 cloves garlic, minced
1/2 cup parsley
1/2 teaspoon Herbed Sea Salt
1/2 cup extra virgin olive oil
1/2 cup water
1/2 teaspoon sugar
Prepare eggplant by peeling it, in strips around it leaving some of the peeling on. Remove the stem. Cut in half lengthwise. Cut out the inside, leaving a one inch thick shell. Place the hollowed out eggplant halves in a casserole or bottom of a clay pot (preferred). Soak the lid of the clay pot with water for about 10-15 minutes. Chop the insides of the eggplant and combine with the onion, tomato, garlic, parsley and salt. Combine well. Put mixture back into the shells, packing and heaping it to make it all fit. Whisk together the oil, water and sugar. Pour over the eggplant. Drain the lid and place on the pot. Microwave on high for 10 minutes, then on 1/2 power for 30 minutes. Remove lid and allow to stand at room temperature about 20 minutes. To serve, remove to platter and serve with some of the liquid drizzled over.
Recipe created 2005-03-29.
