Recipe by Mysterygirl
The mediteranean deli down the street makes the most awesome eggplant. After asking for help on the boards, I finally discovered its Turkish and/or Greek name. This recipe is from El Cafe Griego - it sounds the closest to all I've looked at. I can't wait to try it.
Top Review by Zurie
I've made variations of this dish before, but I so liked the simplicity of yours! I am sorry if the photos do not look exactly like you described it: I did not have Japanese eggplants, and stupid me cut the eggplants in half, THEN came to Food.com for a recipe! I did not add the 1/2 cup water, as fresh tomatoes tend to be watery anyway. In fact, I pressed out some of the juice. It cooked beautifully, and thanks for the teaspoon sugar -- cooked tomatoes, fresh or canned, need a touch of sugar! I think the title should be "Imam Bayildi", but as the previous reviewer said, this is not quite the same. Anyway, it's a lovely side dish and very tasty. Thanks!!
- 2 lbs Japanese eggplants
- 2⁄3 cup olive oil
- 2 cups onions, thinly sliced
- 3 -4 garlic cloves, peeled and sliced thin
- 2 cups tomatoes, peeled and sliced
- 1⁄2 cup water
- 1 teaspoon oregano
- 1 teaspoon sugar
- salt and pepper
Directions See How It's Made
- Preheat oven to 350°.
- Cut ends off the eggplants/aubergines.
- Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
- In a skillet, heat 4 tablespoons of olive oil over a medium heat.
- Fry the eggplant gently.
- If needed, you can add some more oil in the frying pan.
- Remove the eggplant from the skillet and place in an 8"x8" baking dish.
- Sprinkle with salt and pepper.
- Add the remainder of the olive oil to the same skillet.
- Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
- You want the vegetables soft.
- Add the fresh tomatoes and half a cupful of water to the skillet.
- Add the oregano, sugar, more salt and pepper.
- Simmer covered, for 15 minutes.
- Remove stuffing from heat.
- Fill the eggplants with this stuffing.
- They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
- Bake for 4O minutes; basting them at least once.