*  Exported from  MasterCook  *
 
                           EGGPLANT IMAM BAYILDI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Eggplants
                         Olive oil
    1       md           Tomato, chopped
                         Salt & Pepper
      1/4   ts           Allspice
      1/2   ts           Parsley
    1       tb           Currants, soaked in cold
                         -water 30 minutes
    1                    Clove garlic
    1                    Bay Leaf
 
   Cut the stems off the eggplants but do not peel.  Cut several length-wise
   slits in the eggplants, but do not slice through.  Heat 2 tb olive oil in a
   small skillet and saute the onion until it browns slightly.  Than add
   tomato, salt, pepper, allspice, and parsley.  Cook over medium low heat
   until the mixture breaks down to almost a puree.  Drain currents, and add
   the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
   cooked mixture in the slits in the eggplants with your fingers or a knife.
   Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
   over the eggplants until oil level is about halfway up the eggplants. Add
   garlic & bay leaf to the oil. Cover the dish and cook over very low heat
   for an hour or until eggplants are very soft. Turn them every 15 minutes.
   WHen done, pour off excess oil and strain and store for re-use. Cool and
   refridgerate eggplants overnight. Serve cold with thin slices.
  
 
 
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