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.
