Imam Bayaldi

From The World in Your Kitchen

4 eggplants
3-4 tablespoons oil
1 onion, finely sliced
4 cloves garlic, crushed
1 green bell pepper, chopped
6 tomatoes, chopped
Lemon juice
Salt and pepper
1 cup Monterey Jack or Cheddar cheese grated, or 1 cup yogurt
1 tablespoon chopped fresh parsley

Heat oven to 325 degrees. Pierce eggplant with fork in several places and bake 20-25 minutes. Meanwhile, heat oil in a pan, add onion and cook until soft. Stir in garlic. Stir in bell pepper and when it has softened, add tomatoes. Cook gently a few minutes. Remove eggplants from oven and when they are cool enough to handle, slice them in half lengthwise. Remove as much pulp as you can without damaging the skins. Chop the pulp and add it to vegetables in pan. Squeeze in some lemon juice and season with salt and pepper to taste. Arrange eggplant halves in ovenproof dish and pile the cooked mixture into them. Top with cheese, if using. Bake 10 minutes, or until cheese has melted. Garnish with parsley and serve either hot or cold, with yogurt, if using. Four servings.

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