Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

(1)

Authentic Imam Bayildi

Learn how to prepare eggplant that is delicious with these cooking instructions. Of the many way to prepare eggplant, this is one of the easiest and tastiest ways.

Serves: 6

Ingredients
  • 2 medium onions, chopped
  • olive oil
  • 2 garlic cloves, crushed
  • 3 medium tomatoes, peeled and chopped
  • 3 tablespoons chopped parsley
  • Salt and pepper to taste
  • 2 medium eggplants
  • 2 teaspoons sugar
  • 3 tablespoons fresh lemon juice
Instructions

1. Saute the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy.

2. Cut the stem ends from each eggplant. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity.

3. Arrange eggplants in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil.

4. Bake, covered, in preheated moderate oven (350 F.) for 40 minutes, or until tender. Serve hot, or cold with yogurt.

5. One modification: Instead of making three slits in the eggplants, etc. hollow the eggplants out, but leave a firm outer edge. Take the insides of the eggplants, chop them up, toss them into the pan with the other sauted ingredients. Saute the new mixture. Then stuff the eggplants with that mixture.

6. If you want to microwave, I found that 15 to 20 minutes on medium works well. Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking when the outer edge is done. We slice it for serving.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo