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Print this Recipe    Imam Biyaldi

1.280 Kg eggplant.(the long'uns, not the fat'uns)
3 cups green onions, sliced thinly.
1 cup chopped parsley
2 1/2 cups oil
1-2 cups tomato paste
5-6 things of 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 & salt (submerge) and leave for about
15 minutes. (NOTE: I dunno why this is done, but it seems every
recipe needs this...Don't remember ever doing it, though....But
then again, don't make eggplant much :). 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 saltenpeppa. Let simmer for
about 20 minutes, and absorb almost all the liquied. 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).

Imam Bayildi

2 large eggplants
2 cups olive oil (the best quality you can afford)
1 large tomato
2 large onions
1 cup lemon juice
1/4 cup sugar
1/2 cup kosher salt
1 tbsp paprika
2 tbsp parsley
4-6 cloves garlic

Slice the eggplants in half and coat them with all but 3 tbsp of
salt. Cover with paper towels and place a weight on them to drain.
Let sit 15 minutes.

Dice tomato, onions and mince garlic. Saute until garlic is brown
and onions are golden in 1/2 cup olive oil.

Add parsley, lemon juice, sugar, salt and paprika to taste to the
tomato mixture. Cook until about the texture of jam.

Scoop out a hollow in the center of each eggplant half. Wipe away
the salt. Place 2 of the eggplant halves face down in a skillet w/ half of
remaining olive oil, cook until browned and olive olive oil is
absorbed. Repeat using other halve and remaining oil.

Place the eggplant halves in a baking dish and fill the hollows
with tomato mixture. Place in 400 degree oven for twenty minutes.
Serve, garnished with paprika.

Alternately, the eggplant can be chopped and sauted in chunks until
soft and brown. In that case the baking step is omitted and the
eggplant is simply mixed with the tomato mixture.


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you don't need to do this anymore, March 19, 2006 - 02:05 PM
Reviewer: Gill from UK
I love stuffed aubergines, I find them delicious and exotic, but most of all I find them easy. OK I'm in Uk Tesco country but I DO NOT need to ever salt aubergines before cooking, I believe that bitterness has been bred out of them !!!! They will soak up any amount of oil, so you need to treat them mean, but they will reward the average cook with a depth of flavour that I can't describe (subtle) as a plus they are also quite filling so a little goes a long way

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