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
- Remove the stems of the eggplants, leaving 2 cm.
- Peel the eggplants, leaving lengthwise bands 2 cm. wide (to prevent the eggplant crumbling while cooking).
- 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).
- In a frying pan, brown the onion which has been cut into small pieces.
- 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.
- In the cavity, put the mixture of garlic, onion and cooked parsley.
- Garnish each eggplant with a tomato ring, then place in a baking dish.
- Place the water and remaining oil in the bottom of the dish, if none remains, make a sauce with 2 or 3 tomatoes.
- Place in a warm oven for 30 minutes.
- 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)