Eggplant Appetizer (Imam Bayeldi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1-1/2 lbs eggplant salt 1/2 C olive oil plus additional for frying eggplant
1-1/2 lbs onions, sliced 5-6 cloves garlic, minced 1 (16 oz) can tomatoes
1 (6 oz) can tomato sauce 1/2 bunch parsley, chopped lemon juice
black pepper finely chopped parsley for garnish



1 Cut eggplant lengthwise in half, then cut into slices. Lightly salt eggplant and set aside 1 hour. Meanwhile, heat 1/2 C oil in large skillet. Add onions, green peppers and garlic and saute, stirring, 5-10 minutes. Add tomatoes with juice and tomato sauce. Cook over low heat, stirring occasionally, 1 hour. Rinse eggplant slices and pat dry. Fry eggplant slices, in batches, in heated oil until golden. Drain on paper towels. Pour tomato mixture into baking dish. Stir in parsley, lemon juice and pepper to taste. Arrange fried eggplant slices on top. Bake for 20 minutes. Garnish with finely chopped parsley and serve.

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