Stuffed eggplant

==Description==
Imam Baildi is also known as stuffed eggplant.
==Ingredients==
* 2 lbs Japanese eggplants
* ⅔ cup olive oil
* 2 cups onions, thinly sliced
* 3 – 4 cloves garlic, peeled and sliced thin
* 2 cups tomatoes, peeled and sliced
* ½ cup water
* 1 teaspoon oregano
* 1 teaspoon sugar
* salt and pepper
==Directions==
# Preheat oven to 350°F.
# Cut ends off the eggplants/aubergines.
# Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
# In a skillet, heat 4 tablespoons of olive oil over a medium heat.
# Fry the eggplant gently. 
# If needed, you can add some more oil in the frying pan. 
# Remove the eggplant from the skillet and place in an 8"x8" baking dish. 
# Sprinkle with salt and pepper. 
# Add the remainder of the olive oil to the same skillet. 
# Sauté the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
# You want the vegetables soft.
# Add the fresh tomatoes and half a cupful of water to the skillet. 
# Add the oregano, sugar, more salt and pepper. 
# Simmer covered, for 15 minutes. 
# Remove stuffing from heat. 
# Fill the eggplants with this stuffing. 
# They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
# Bake for 40 minutes; basting them at least once.
Category:Eggplant Recipes
Category:Japanese eggplant Recipes