Imam Baildi I

== Description ==
Baked eggplants with tomatoes, onions and garlic
== Ingredients ==
* 4 slim, elongated eggplants, about 700 g
* 150 ml olive oil
* salt and pepper
* 450 g onions, thinly sliced
* 3 – 4 cloves garlic, peeled and sliced
* 450 g tomatoes, peeled and sliced
* 1 teaspoon oregano
* 1 teaspoon sugar
== Directions ==
# Cut the stalks off the eggplants and rinse them.
# Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through.
# They should open like a wallet, so you can put the stuffing in the opening.
# Shallow-fry them gently all around in 4 tablespoons olive oil.
# If not enough you can add some more oil in the frying pan.
# Take out and arrange side by side in a small oven dish and season them.
# Put the rest of the olive oil in a saucepan and sauté the onions and garlic in it until they are slightly golden.
# Add fresh tomatoes and half a cupful of water.
# Season.
# Add the oregano and sugar and cook gently, covered, for 15 minutes.
# With a spoon, fill the eggplants with this stuffing, opening them slightly.
# They should be quite soft by now.
# Virtually pile the stuffing in them, filling them generously.
# Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish.
# Cook in a pre-heated oven, gas mark 4 (350°F / 180°C), for 4o minutes; baste them once during cooking.
Category:Greek Vegetarian
Category:Eggplant Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Tomato Recipes