Imambayildi(The Priest Fainted)

• 5 medium eggplants
• 5 medium onions
• 1 1/2 teacups water
• 3/4 glass olive oil
• 3 cloves garlic
• 1 medium tomato
• chopped parsley
• salt to taste

1. Remove the stems of the eggplants, leaving 2 cm.
2. Peel the eggplants, leaving lengthwise bands 2 cm. wide (to prevent the eggplant crumbling while cooking).
3. Fry in olive oil, turning them on all sides (they may be previously treated with salt to prevent them absorbing too much oil while cooking).
4. In a frying pan, brown the onion which has been cut into small pieces.
5. When the onion and garlic begin to turn brown, add the chopped parsley. Split the eggplants lengthwise, removing some of the seeds if necessary, spreading the two halves apart.
6. In the cavity, put the mixture of garlic, onion and cooked parsley.
7. Garnish each eggplant with a tomato ring, then place in a baking dish.
8. Place the water and remaining oil in the bottom of the dish, if none remains, make a sauce with 2 or 3 tomatoes.
9. Place in a warm oven for 30 minutes.
10. Serve cool.

eggplants, onions, water, glass olive oil, garlic, tomato, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752004 (may not work)