Imam Bayildi I

== Description ==
Vegetarian stuffed eggplant
* Serves 4
== Ingredients ==
* 4 small eggplants, washed and dried
* ⅛ cup olive oil or vegetable oil
* 2 onions, coarsely chopped
* 3 cloves garlic or 1 tsp garlic granules
* 2 green peppers, seeded and chopped
* 2 tomatoes, peeled and chopped
* ½ cup tomato paste
* ½ cup finely chopped parsley
* salt to taste
* 2 cups water, more or less as needed
== Directions ==
# Cut a 1-inch-deep slice from stem end down the length of each eggplant.
# With small spoon, scoop out pulp, leaving about ¼-inch wall around sides.
# Set scooped-out pulp aside.
# Sprinkle inside of shell with salt, and turn upside down on work surface for about 1 hour to drain.
# Heat oil in skillet over medium-high heat.
# Add eggplant pulp, onions, garlic, and peppers, mix well, and fry until onions are soft.
# Reduce heat to simmer, stir in tomatoes, tomato paste, and parsley.
# Add salt to taste, mix well, simmer for 5 minutes longer, and remove from heat.
# Rinse eggplants to remove salt, pat dry, and place side-by-side in baking pan.
# Fill each with eggplant mixture.
# Pour about 1 inch of water in baking pan with eggplants and bake in oven for 45 minutes or until eggplants are tender when poked with fork.
# Serve hot or cold as a main dish. Each person is served a whole eggplant.
Category:Arabian Vegetarian
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Parsley Recipes
Category:Recipes that need photos