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This is a delicious baked eggplant dish that is redolent of sautéed peppers, tomato, parsley, onion, garlic, and olive oil. This particular recipe is a variant of the one by Tori Avey, author of The Shiksa in the Kitchen blog. My mom prepared it using eggplants, peppers, and tomatoes from her garden. It was spectacular. You can find the original recipe at http://theshiksa.com/2012/03/26/imam-bayildi-roasted-stuffed-eggplant.
Units: US | Metric
Serving Size: 1 (679 g)
Servings Per Recipe: 4