Eggplants Stuffed with Onions and Tomatoes

Name: Eggplants Stuffed with Onions and Tomatoes
Yield: serves 6
Ingredients: 1 1/2 large onions, sliced thinly; 2 to 3 tablespoons extra virgin olive oil; 5 garlic cloves, chopped; 4 tomatoes, peeled and chopped; 3 tablespoons chopped flat-leaf parsley; Salt; 6 small eggplants (see above); 1 cup good-quality tomato juice; 1 teaspoon sugar, or more to taste; Salt; Juice of 1 lemon; 2/3 cup extra virgin olive oil

December 9, 2011

Imam Bayildi is one of the most famous Turkish dishes. Conflicting stories are told about the origin of its name, which means “the Imam fainted.” Some say it came about when an Imam (Muslim priest) fainted with pleasure when it was served to him by his wife. Others believe that the Imam fainted when he heard how much of his expensive olive oil had gone into its making. It is best cooked in a saucepan, but you may find it easier in the oven. Serve it cold. Small, elongated eggplants—at most 5 1/2 inches long, each weighing about 4 to 4 1/2 ounces—are best for this dish. You will find them in Asian and Middle Eastern stores.

Recipe notes

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