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Imam Bayildi--Turkish stuffed eggplant
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Source: Classic Mediterranean
| 4 medium | eggplants |
| salt | |
| 2 | green peppers, cored and seeded |
| 1 large | onion |
| 1 pound | plum tomatoes, peeled and seeded |
| 1 3/4 cups | olive oil |
| 3 | garlic cloves, chopped |
| 1 tablespoon | tomato paste |
| 1 teaspoon | sweet paprika |
| 1 teaspoon | ground allspice |
| ½ teaspoon | black pepper |
| 3 tablespoons | chopped fresh parsley |
Wash the eggplants, leaving the stems intact. With a sharp knife, make a 2 inch deep slit from the stalk to the base, being careful not to cut through completely. Sprinkle salt into the slits and set aside for 20 minutes.
Cut the peppers into fine strips. Peel the onion, cut in half, and slice into fine half-moons. Chop the tomatoes into small pieces
Heat one fourth of the ol in a large frying pan over medium heat. Add the peppers, onion, and garlic and fry for 20 minutes, stirring frequently.
Preheat the oven to 375 degrees.
Add the tomatoes, tomato paste, spices, and half the parsley to the onion and pepper mixture. Cook for 10 minutes longer, stirring frequently.
Rinse the eggplants and pat dry. Heat the remaining olive oil and fry the eggplants for 10 minutes, turning several times. Remove and drain on paper towels.
Place the eggplants slit side up in an earthenware dish in witch they will fit snugly. Carefully open the slits and pile in the onion, pepper, and tomato mixture. Pour enough boiling water into the dish t come halfway up the sides of the eggplants.
Bake in the oven for 45 minutes, until very tender. Allow the eggplants to cool in the liquid, then lift out with a slotted spoon. Sprinkle with the remaining parsley and serve.
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