Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Eggplant Imam Bayildi

Vegetables - Eggplant - -

INGREDIENTS

6 to 8 small long eggplants
1/2 cup olive oil
3 onions, sliced thin
7 cloves garlic, minced
2 green peppers, diced
1/2 cup fresh parsley, minced
2 ripe tomatoes
1/4 teaspoon cayenne pepper
Salt to taste
Extra tomato slices
Lemon slices
1 cup vegetable stock

METHOD

Wash and dry the eggplants. Cut almost in half lengthwise, being careful not to cut all the way through. Heat half the oil in a skillet and fry the eggplants until the skin is brown, about 3 minutes. Remove and set aside.

Add the rest of the oil to the skillet, and saute the onions, garlic and peppers. After 5 minutes, add the parsley, tomatoes, cayenne pepper and salt. Saute another 5 minutes.

Grease a large baking pan. Open the eggplants somewhat flat, and stuff them with the sauted vegetable mix. Wedge them into the pan closing them a little. Top with tomato and lemon slices and drizzle any oil in the pan over the top. Pour the veggie stock into the pan around the eggplants, cover and bake in a pre-heated 180C/350F for 1 hour. Cool in the pan.

NOTES

Serve at room temperature.

Serves 6-8.

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