Description
Swooning Imam, a delicious Turkish dish
Ingredients
Scale
- 4 medium-sized eggplants
- 5 cloves garlic (minced)
- 2 medium-sized onion (sliced)
- 2 medium-sized tomatoes (sliced)
- 2 tbsp chopped parsley
- Salt and pepper to taste
- Juice of 1 lemon
- 1/2 tsp sugar
- 3 tbsp olive
- vegetable oil for frying eggplants
Instructions
- Cut eggplants crosswise into 3” pieces and cut again sideways. Make a slit in the middle and put them in salted water for 30 minutes. Drain and dry with paper towels.
- Brush with oil and fry till half-done. Arrange them in a baking pan slit up.
- Using the same frying pan, sauté garlic, onions and tomatoes for about a minute or less.
- Sprinkle the mixture with lemon juice, salt, pepper, sugar and chopped parsley. Stir once.
- Spoon the vegetable mixture into eggplants, inserting some in the slits.
- Bake for half an hour at 350˚F. Leave to cool in room temperature.
Notes
Serve as appetizer and eaten with Arabic/pita bread.