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Stuffed Eggplant

Source: Casual Cuisines of the World - Taverna
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Serves 4
The name of this famous Turkish eggplant dish means "the imam (priest) fainted," a condition probably brought on by how delicious it is. If possible, prepare this dish from 24-48 hours in advance so the flavors can mellow. If you cannot find Asian or small globe eggplants, you can substitute large globe eggplants by cutting them in half lengthwise and making the slits for stuffing in the cut side.
RECIPE INGREDIENTS
8 Asian eggplants or 4 very small globe eggplants, about 2 lb total weight
1/2 cup olive oil
3 large onions, halved and thinly sliced
2 cups peeled, seeded and diced tomatoes (fresh or canned)
12 cloves garlic, finely minced
Pinch of sugar
1/2 cup chopped fresh flat-leaf (Italian) parsley
1 cup hot water
Stuffed Eggplant Recipe at Cooking.com
DIRECTIONS
Cut off and discard the stems from the eggplants. Using a sharp knife, peel the eggplants to form a striped pattern that resembles a barber pole.


In a large sauté pan over medium heat, warm the olive oil. Add the eggplants and sauté until tender and softened on all sides, 5-8 minutes for the Asian variety and 15 minutes for the globe variety. Using a slotted spatula or tongs, carefully transfer the eggplants to a baking dish, arranging them side by side.


Add the onions to the oil remaining in the pan and sauté over medium heat until tender, about 8 minutes. Add the tomatoes and garlic and continue to sauté for 2 minutes longer. Season to taste with salt and pepper and add the sugar. Stir in the parsley and set aside.


Preheat an oven to 350 degrees F.


Cut a lengthwise slit about half-way through each eggplant and to within 1 inch of both ends. Carefully pull the slit open to make a pocket. Stuff each slit with an equal amount of the tomato-onion mixture. Add the hot water to the pan, cover with aluminum foil and bake until the eggplants are very tender when pierced with a fork, 15-20 minutes for the Asian variety and 30-45 minutes for the globe variety.


Transfer the eggplants to a platter. Let cool. Serve at room temperature.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Middle Eastern Tastes: Sides and Starters
 Stuffed Veggie Sides
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 409
Sodium: 27mg
Fiber: 12g
Carbohydrates, Total: 39g
Protein: 6g
% Cal. from Fat: 62%
Fat. Total: 28g
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