Recipe by Chez Quacky
I found this in a turkish cook book and I must say that the first time I tried it, I almost swooned like the Imam did! I think the trick here is in the slow *stovetop* cooking, versus the oven, as baking will inevitably dry it and will make the frequent 'basting' difficult. Give it a try!!! Maria Cristina
Top Review by Sezhade
I just tried this one this afternoon. I've typically prepared this by baking in the oven. This was the first time over the stove. This produced a superior result with rich taste and no drying. This is the way my mother's tasted.
- 2 large eggplants
- 1 large onion, finely sliced
- 3 large tomatoes, skinned and chopped
- 6 garlic cloves, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh basil, finely chopped
- 1 teaspoon salt
- 6 fluid ounces olive oil
- 2 fluid ounces water
- 1 tablespoon sugar
Directions See How It's Made
- Halve the eggplant lentghways. Sprinkle with salt and leave to weep for 5 minutes. Rinse well and place the halves side by side, flesh side upwards, in a wide pan.
- In a bowl, mix the onion, tomatoes, garlic and fresh herbs with the salt and a *little* of the oil. Carefully pile the mixture high on top of each eggplant half until all the flesh is covered. Mix the rest of the oil and the water with the sugar and pour it over and around the eggplant.
- Cover the pan and cook very gently for 1 or 2 hours. Baste occasionally with the oil, pushing gently the onion and tomato mixture down into the halves as they cook. The eggplant should end up soft and flat, completely filled with the mixture, sitting in a slightly caramelized flavored oil.
- Leave to cool in the oil. Transfer to a serving dish, spoon the oil over them, and serve with wedges of lemon to squeeze over.