This is one of my favorite eggplant dishes. Imam Bayildi. It's good
hot or cold and I think better the next day.

With all the fresh summer veggies around now, this is a good way to
eat eggplant. I love stuffed vegetables.

I like the story behind this dish also.

http://www.hizzoners.com/recipes/app...priest-fainted

2 medium sized eggplants, halved lengthwise and seeded
salt
4 Tbsp olive oil
2 large onions sliced very thinly
2 garlic cloves, peeled and crushed
1 large green pepper, seeded and sliced thin
14 ounce can of chopped tomatoes
1/4 cup sugar
1 tsp ground coriander
fresh ground black pepper
2 Tbsp fresh coriander (cilantro) or parsley, chopped


Using a sharp knife, deeply slash the flesh of the seeded halves of
the eggplant in a crosshatch but don't pierce the skin.
Sprinkle the eggplant with salt and put it in a colander to drain for
about 30-40 minutes. Then rinse well and pat dry.

In a heavy skillet, heat olive oil and sear the eggplant, cut side
down, for about 5 minutes.
Place the eggplant cut side up in an ovenproof dish with a little
olive oil in the bottom.

In the same skillet fry the onion, garlic and green pepper adding
extra oil if necessary. Cook about 10 minutes till the vegetables are
softened. Add tomatoes, sugar, ground coriander and a few grinds of
fresh black pepper. Cook about 5 minutes. Stir in the chopped
fresh cilantro or parsley.

Spoon the onion mixture over the eggplant halves evenly and bake 30 -
40 minutes at 375º.
Let cool. Serve at room temperature or refrigerate and serve
chilled.

"ImStillMags" > wrote in message
...
This is one of my favorite eggplant dishes. Imam Bayildi. It's good
hot or cold and I think better the next day.

With all the fresh summer veggies around now, this is a good way to
eat eggplant. I love stuffed vegetables.

I like the story behind this dish also.

http://www.hizzoners.com/recipes/app...priest-fainted

2 medium sized eggplants, halved lengthwise and seeded
salt
4 Tbsp olive oil
2 large onions sliced very thinly
2 garlic cloves, peeled and crushed
1 large green pepper, seeded and sliced thin
14 ounce can of chopped tomatoes
1/4 cup sugar
1 tsp ground coriander
fresh ground black pepper
2 Tbsp fresh coriander (cilantro) or parsley, chopped


You forgot the Italian sausage and parmesan cheese . . .

In article
>,
ImStillMags > wrote:


> I like the story behind this dish also.
>
> http://www.hizzoners.com/recipes/app...e-priest-faint
> ed
>
> 2 medium sized eggplants, halved lengthwise and seeded
> salt
> 4 Tbsp olive oil

I've always liked the story, but as soon as I saw your recipe, I knew
your story was different. Only 4 T of oil?

http://www.petersommer.com/turkey-tr...od-cuisine/ima
m-bayildi-turkish-aubergine-eggplant/

³A long time ago there lived a Turkish imam, well known for his appetite
and love of good food. One day he surprised his friends by announcing
his engagement to the beautiful young daughter of a rich olive oil
merchant. At this stage, the imam¹s friends were not aware of her
abilities as a cook. Part of her dowry was a consignment of the very
finest olive oil. The wealthy merchant gave the groom twelve great jars
of the prized oil, each one as big as a man.

Following the wedding, the young daughter quickly revealed her talents
as a Turkish cook and every day prepared a special dish for her new
food-loving husband. Stuffed aubergine in olive oil was his absolute
favorite, and so he asked his wife to make it for him every night as the
centrepiece of his dinner. Being a good wife, she did as she was told,
and made the delicious dish for twelve days in a row. On the thirteenth
day, however, when the imam sat down to dinner, his favourite aubergine
dish was starkly absent. The imam demanded to know the reason for its
disappearance. The bride replied, ³My dear husband, I cannot make your
favourite dish anymore, for we have no more olive oil. You will have to
buy some more.² The lmam was so shocked by the news that he fainted. And
so ever since that day, his favorite dish has become known as ŒImam
Bayildi¹,(the imam fainted).²

--
Dan Abel
Petaluma, California USA