Imam Bayildi (braised Eggplant With Tomatoes

---------- Recipe via Meal-Master (tm) v8.02

Title: IMAM BAYILDI (BRAISED EGGPLANT WITH TOMATOES
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

3 md Eggplant; (about 1 lb. ea.)
;as long and as narrow as
;possible
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
5 md Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;or 1 1/2 cup chopped,
;drained, canned tomatoes
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
;prefer flat leaf parsley

With a sharp knife, cut off the stem and peel each
eggplant lengthwise, leaving 4 evenly spaced 1 inch
wide strips of peel intact. Slicing between the
strips, cut each one in half. Cut side up, make three
or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about
1 inch apart. Sprinkle the eggplants with 1 tablespoon
of the salt and arrange them in two or three layers in
a large flat bowl or pan. Pour in enough cold water to
cover them by 1 inch, weight with a heavy casserole,
and let the eggplants rest at room temperature for at
least 30 minutes.
Meanwhile, drop the onion rings into a large
colander set in a deep plate. Sprinkle the onions
with 3 tablespoons of the salt, turning them about
with a spoon to coat them evenly. Let stand at room
temperature for at least 30 minutes, then rinse the
onions under warm running water and squeeze them
gently but completely dry. Place them in a bowl, add
the tomatoes and the remaining 2 teaspoons of salt and
toss together thoroughly.
Pour 2 tablespoons of the oil into a heavy casserole
large enough to hold the eggplants in one layer.
Drain the eggplants, rinse them under cold water and
pat dry with paper towels. Arrange the eggplants cut
side up in the casserole. Force as much of the
onion-tomato mixture as possible into the slashes and
spread the rest on top. Place a garlic clove on each
eggplant half, and sprinkle them with the remaining 6
tablespoons of oil. Pour in the cup of water and bring
to a boil over high heat. Reduce the heat to low and
simmer covered for 1 hour and 15 minutes, or until the
eggplants are tender. Cool in the casserole to room
temperature.
To serve, arrange the eggplants n a large platter or
individual serving plates, spoon the cooking juices
around them and sprinkle with parsley.

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