Imam Bayeldi |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 large eggplants, cut crosswise into 1" thick slices | oil for frying | salt, pepper |
| 1 lb ground meat | 1 onion, chopped | 1 (8 oz) can tomato sauce |
| 8 ozs water | ||
| 1 | Make a deep slit through the center of each eggplant slice (without cutting all the way through) to form a pocket. Fry eggplant lightly in a little oil. Sprinkle with salt and pepper. Set aside. Brown meat in skillet, stirring to break up pieces. Add onions, about 1 tsp salt and 1/2 tsp pepper. Cook and stir until onions soften. Stuff meat mixture into eggplant slices and arrange in 9x13" Pyrex dish. Mix together tomato sauce and water and pour over top. Bake at 350 F about 30 minutes. |