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Monday, July 11, 2011

Imam Baildi

Imam Baildi is also known as stuffed eggplant.  Enjoy!

2 lbs Japanese eggplants
⅔ C. organic olive oil
2  C. sliced organic onions
3  cloves garlic, peeled and minced
2  C. peeled and chopped tomatoes
½ cup water
1/2 tsp. oregano
1 tsp. sugar
Sea salt and ground pepper

Preheat oven to 350°F.
Cut ends off the eggplants. Using a sharp knife, slice the eggplant from the stem end down to the other end, making sure you don't slice through. Add 4 tablespoons of olive oil to frying pan and gently cook eggplant over medium heat.

Remove the eggplant from the skillet and place in an 8"x8" baking dish.  Sprinkle with sea salt and pepper. Add the remainder of the olive oil and sauté onions and garlic until slightly golden.  Add the fresh tomatoes and 1/2 cup of water to skillet. Add oreganosugar, sea salt and pepper. Simmer covered, for 15 minutes.

Remove stuffing from heat. Generously fill the eggplants with this stuffing.  Bake for 4o minutes; basting them at least once with olive oil.

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