İmam Bayıldı

4-8 insan için

Malzemeler:

8 uzun patlıcan

tuzlu su

3 medyum soğan

120mL zeytinyağı

4 kıyılmış diş sarımsak

3 soyulmuş medyum domates

30g maydanoz

tuz

karabiber

30mL limon suyu

şeker

120mL su

1. Remove stem from eggplants. Peel off 1cm strips of skin lengthwise at intervals to give a striped effect. Cut a deep slit on one side of each eggplant lengthwise, stopping short of top and base. Place in a bowl of cold, well-salted water and leave for 30 minutes. Drain, squeeze out moisture and dry with paper towels.

2. Slice onions lengthwise then cut into slender wedges. In a heavy pan heat half the oil and fry onion gently until transparent. Add garlic, cook 1 minutes, then combine in a bowl with chopped tomatoes, parsley and salt and pepper to taste.

3. Place remaining oil in pan and fry eggplants over high heat until lightly browned but still rather firm. Remove pan from heat and turn eggplants so that slit faces up.

4. Spoon vegetable mixture into slits, forcing in as much filling as possible. Spread remaining filling on top. Add lemon juice, sugar and water and cover pan tightly. Cook over gentle heat for 45 minutes until tender. Add more water only if necessary as eggplants release a lot of moisture.

5. Leave to cool to room temperature and serve as an appetizer or as a light meal with bread, or chill and serve as a salad accompaniment.

-Cemil