Imam Bayildi
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large eggplants 2/3 cup olive oil 2 onions, finely chopped
2 cloves garlic, minced 2 cups tomatoes, peeled and chopped 1/2 tsp allspice
juice of 1/2 lemon 1 tsp brown sugar 1 tbsp chopped fresh parsley
1 tbsp pine kernels salt and freshly ground black pepper



1 Cut the eggplants in half lengthwise and scoop out the flesh with a sharp knife, leaving a substantial shell so they do not disintegrate when cooked.
2 Heat half the oil in a saucepan, add the onion and garlic, and fry until the onion has just softened. Add the scooped out eggplant flesh, tomatoes, allspice, lemon juice, sugar, parsley, pine kernels, and a little salt and pepper. Simmer for about 20 minutes until the mixture has thickened.
3 Spoon the filling into the eggplant halves. Place the filled halves side by side in a greased ovenproof dish.
4 Mix the remaining oil with 2/3 cup water and a little salt and pepper. Pour around the eggplants and bake in a preheated 350 F oven for 30 to 40 minutes, or until completely tender.

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