---------- Recipe via Meal-Master (tm) v8.02
  
       Title: IMAM BAYILDI (BRAISED EGGPLANT WITH TOMATOES 
  Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
       Yield: 6 servings
  
       3 md Eggplant; (about 1 lb. ea.)
            ;as long and as narrow as
            ;possible
       4 tb Salt
       2 ts Salt
       6 md Onion; peeled, sliced 1/8
            ;inch thick and separated
            ;into rings
       5 md Tomato; fresh, ripe, peeled,
            ;seeded and finely chopped,
            ;or 1 1/2 cup chopped,
            ;drained, canned tomatoes
     1/2 c  Olive oil
       6 lg Garlic cloves; peeled
       2 tb Parsley; finely chopped,
            ;prefer flat leaf parsley
  
     With a sharp knife, cut off the stem and peel each
   eggplant lengthwise, leaving 4 evenly spaced 1 inch
   wide strips of peel intact. Slicing between the
   strips, cut each one in half.  Cut side up, make three
   or four 4 inch long lengthwise slashes through the
   thickest part of each half, spacing the slashes about
   1 inch apart. Sprinkle the eggplants with 1 tablespoon
   of the salt and arrange them in two or three layers in
   a large flat bowl or pan. Pour in enough cold water to
   cover them by 1 inch, weight with a heavy casserole,
   and let the eggplants rest at room temperature for at
   least 30 minutes.
     Meanwhile, drop the onion rings into a large
   colander set in a deep plate.  Sprinkle the onions
   with 3 tablespoons of the salt, turning them about
   with a spoon to coat them evenly.  Let stand at room
   temperature for at least 30 minutes, then rinse the
   onions under warm running water and squeeze them
   gently but completely dry.  Place them in a bowl, add
   the tomatoes and the remaining 2 teaspoons of salt and
   toss together thoroughly.
     Pour 2 tablespoons of the oil into a heavy casserole
   large enough to hold the eggplants in one layer.
   Drain the eggplants, rinse them under cold water and
   pat dry with paper towels.  Arrange the eggplants cut
   side up in the casserole.  Force as much of the
   onion-tomato mixture as possible into the slashes and
   spread the rest on top. Place a garlic clove on each
   eggplant half, and sprinkle them with the remaining 6
   tablespoons of oil. Pour in the cup of water and bring
   to a boil over high heat. Reduce the heat to low and
   simmer covered for 1 hour and 15 minutes, or until the
   eggplants are tender. Cool in the casserole to room
   temperature.
     To serve, arrange the eggplants n a large platter or
   individual serving plates, spoon the cooking juices
   around them and sprinkle with parsley.
  
 -----

Plain Text Version of This Recipe for Printing or Saving