Reflections Of An Armenian Kitchen/1999

Imam Bayeldi
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
2 medium eggplants, cut crosswise into 1/2" thick slices salt 1/3 c olive oil plus extra for brushing
1 green pepper, chopped 2-3 medium onions, cut lengthwise 1 clove garlic, minced
1/4 bunch parsley, chopped 1 tomato, diced 1 tsp salt or to taste
1/2 tsp black pepper 1 T tomato paste 1/2 c water



1 Sprinkle eggplant slices with salt. Let stand 1 hour. Rinse and pat dry with paper towel. Brush slices generously with olive oil on both sides. Place on baking sheet. Bake at 450 F. until light brown. Set aside. Meanwhile, heat 1/3 c olive oil in killet. Add parsley and tomato and cook 2 minutes longer. Make deep slit through center of each eggplant slice (without cutting all the way through) to form a pocket. Stuff with onion mixture. Arrange in baking pan. Mix together tomato paste and water. Spoon over eggplant. Bake, covered, at 375 F. 30 minutes. Cool, then cover and chill. Serve cold.

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