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Imam Baildi
1.25 Kg long eggplant
3 cups green onions, sliced thinly
1 cup chopped parsley
2 1/2 cups oil
1-2 cups tomato paste
5-6 cloves garlic, chopped
salt, pepper
2 tbsp grated cheese
2 tbsp bread crumbs
With a long, pointy knife, slit the eggplant lengthwise. make sure
the slit doesn't go over, cuting through the other side. Place
the eggplant in water and salt (submerge) and leave for about 15
minutes.
Dry them as well as you can, and rinse them with lots of water.
Dry them again. Place them in a pot with quite a bit of oil, and
fry them. Then place them in a single layer on a pan, in rows.
In the pan's oil (where you fried the eggplant) saute the onion.
Add garlic, tomoto paste, parsley, and a bit of salt and pepper.
Let simmer for about 20 minutes, and absorb almost all the liquid.
Remove from heat, and stuff the eggplants (in the slit you made)
with this mixture. Dust with the grated cheese and bread crumbs,
and "spray" with a bit of oil. Bake for about 1/2 hour, in medium
oven (350 F).
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Imam Biyaldi 02