Eggplant Cooked in Olive Oil (Patlican Imam Bayildi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 20 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 eggplants 1-1/4 cups olive oil 1 onion, chopped
2 large, fresh ripe tomatoes, skinned and chopped 1 garlic clove, crushed juice of 1/2 lemon
1 tsp sugar salt and ground black pepper 3 firm, fresh tomatoes, sliced
chopped fresh parsley, to garnish



1 Peel the eggplant skin in stripes lengthwise. Cut a slit in the eggplants and scoop out most of the flesh, being careful not to pierce the skin. Discard the flesh.
2 Heat 1 tablespoon of the olive oil in a heatproof casserole and fry the eggplants for a few minutes, until nicely colored.
3 Pour the remaining oil into a saucepan, and fry the onions until soft. Stir in the chopped tomatoes and garlic, and fry together for a few minutes.
4 Drain the eggplants, fill with the vegetable mixture, then return to the casserole, slit side up, with enough water to cover. Stir in the lemon juice, sugar, and salt and pepper to taste. Cover and simmer for about 15 minutes over medium heat.
5 Place a sliced tomato on each eggplant and simmer for 10 minutes more over low heat, until the eggplants are soft but retain their shape. Allow to cool, then place in a serving dish, and garnish with parsley.

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