Imam Bayildi
Print recipe
| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 30 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Main Dish, Side Dish |
Ingredients
- 2 Large Italian eggplants
- 2 Medium tomatoes (chopped)
- 1/2 Spanish or sweet onion (cut into thin slices and cut into thirds)
- 4 cloves garlic
- 4 tablespoons olive oil
- 1/4 cup currants
- 1/2 bunch flat leaf parsley (chopped)
- 1/2 lemon (juiced)
- 1 tablespoon sugar
Directions
| Step 1 | |
 Pre-heat oven to 400F. Lay the eggplants on their side, and make a slit down one side of each one, taking care not to cut through the skin on the opposite side of the eggplant Put the eggplants on a parchment lined baking sheet, slit side down, and roast for 40 minutes | |
| Step 2 | |
 Remove eggplants and put them into a colander to let them drain until they are cool enough to handle While eggplants are cooling, heat three tablespoons of oil in a large sauté pan over medium heat Add onions to pan, and cook stirring often until onions are very soft, about ten minutes Add garlic and tomatoes and continue to cook for another ten minutes Add lemon juice and sugar, increase heat to medium high, and cook five more minutes Remove from heat | |
| Step 3 | |
 Stir parsley and currants into tomato mixture. Open the eggplants and scoop out the flesh, taking care not to tear the skin as you'll be using it as a vessel for the vegetable mixture | |
| Step 4 | |
| Chop eggplant flesh, and drain in a colander for five minutes Add eggplant to tomato mixture and stir to combine | |
| Step 5 | |
 Put the eggplant 'shells' back on the baking sheet, opened to create four bowls Spoon the mixture into the eggplants Drizzle the each eggplant half with remaining olive oil Lower oven temperature to 300F Bake for one hour Serve with bread or basmati rice | |