Imam Bayaldi
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 kg eggplants (at least 12-cm long, if possible, and the thin ones rather than the fat ones)
- 1 1⁄3 kg Spanish onions, peeled and thinly sliced
- 100 ml oil
- 1 tablespoon sugar
- 200 g plum tomatoes, peeled, deseeded and chopped
- 2 whole nutmegs, grated
- 4 tablespoons flat leaf parsley, finely chopped
- 5 garlic cloves, peeled and thinly sliced
- sea salt, to taste
- fresh ground black pepper, to taste
directions
- Peel half the skin away from the eggplants in long strips, so that they look stripy. With the tip of a paring knife, make a deep slash lenghtways on each eggplant. Sprinkle the eggplants with salt and allow them to stand for 30 minutes, then rinse.
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the onions into a pan, preferably non-stick, with 50ml of the olive oil and the sugar. Cook very slowly for about 1 hour until the onions are completely soft and the mixture is the consistency of a light jam.
- Spread one third of the mixture over the base of an oiled casserole dish (it needs to be a casserole dish with a lid, as you'll need to use the lid later), then add a layer of chopped tomatoes and set aside.
- Add the remaining tomatoes to the fried onions in the pan; and add the nutmeg and half of the parsley; mix well and cook for 10 minutes.
- Add the water to the pan contents and stir; arrange the eggplants on the onion mixture in the bottom of the casserole and with a spoon, stuff the garlic slices into the slashes in the eggplants.
- Add the pan contents to the casserole dish and work it into the slashes in the eggplants as well. At this point, the casserole dish should be really full!
- Season to taste and pour the remaining oil over the contents; cover the casserole with a sheet of foil and then the lid. This should ensure that it is thoroughly sealed.
- Cook in the oven for 40 minutes, or until the eggplants are really soft. If you like a thick sauce, remove the lid for the last 10 minutes to allow it to dry off a little.
- Allow the dish to cool off until it is lukewarm, then sprinkle with the remaining parsley and serve.
Questions & Replies
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Reviews
-
Tasty. DD1 (5 years old) liked it. I made a version of this with regular eggplant, the fat ones cutting them smaller, regular onions, light tasting extra virgin olive oil, extra date molasses instead of sugar, a touch of recipe#257499 instead of nutmeg because we do not consume intoxicants, organic garlic cloves, plus the rest of the ingredients. Made for Healthy Choices Tag Game 2013%u200F.
Tweaks
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Tasty. DD1 (5 years old) liked it. I made a version of this with regular eggplant, the fat ones cutting them smaller, regular onions, light tasting extra virgin olive oil, extra date molasses instead of sugar, a touch of recipe#257499 instead of nutmeg because we do not consume intoxicants, organic garlic cloves, plus the rest of the ingredients. Made for Healthy Choices Tag Game 2013%u200F.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!