Imam fainted

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Japanese eggplants
½ cup Olive oil
2 cups Finely chopped onions
6 larges Garlic cloves, sliced
1 cup Ripe tomatoes, diced
½ cup Freshly chopped parsley
¼ teaspoon Salt
1 teaspoon Sugar
Water

Directions

Cut off stem of eggplants &, using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently till they are golden brown. Drain well. Slit eggplants open along one side, but don't slit all the way through.

Add remaining oil into skillet, saute onion & garlic till they are limp. Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to ¼ cup by adding more water if necessary. Pour into pan. Cover & cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary. Serve cold with lemon juice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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