Imambaldi
4 servings
Ingredients
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Directions
Our friend Russell Bennett created this recipe as his interpretation of this popular Middle Eastern dish, and we have adapted his recipe to fit in with the yeast free living diet. IMAMBALDI has a legend to go along with its exotic flavor. A sultan invited a priest to dinner, but neglected to tell his wife. She scurried into the kitchen on the guest's arrival, and blend all her leftovers together to creat a dish that the priest loved. They drank and ate for hours.
Then, to the host's surprise, the priest fainted! Hence the name "IMAMBALDI", which translated to " the priest has fainted". When he revived, he sputtered that the reason he had fainted was that he was overwhelmed withhow wonderful the dinner had been! Serves 4-6 2 large eggplants ½ cup olive oil 1 large onion, chopped 1 cloves fresh garlic, minced, or ½ tsp bottled 2 tbsp minced fresh parsley 1 large tomato, chopped 1 tbsp curry powder ¼ tsp freshly ground pepper
Preheat oven to 375F. Cut eggplant into 2 inch thick round (about 3 per eggplant). Scoop out pulp and reserve, leaving a ⅔ inch thick cuplike shell. Set aside. Finely chope eggplant pulp. Set aside.
Heat 2 tbsp of the oil in large skillet. Add onion and garlic, and stir fry 2 minutes. Add chopped eggplant, parsley, tomato, curry powder and pepper. Stir fry 3 minutes. REmove from heat. Place remaining oil in a large baking pan. With your fingers, rub oil over each eggplant cup. Place cups face up in the baking pan. Fill cups with chopped eggplant mixture. Cover pan with foil. Bake in oven 30 minutes, covered, then 15 minutes, uncovered. Remove from oven, pour off excess oil, and let cool. Can be served warm or cold. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94