Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 minutes. Don't chop the tops off. | 2. Pour 3 Tbsp of olive oil in a deep saute pan. Add onions, garlic, and red peppers. Sauté them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayildi. | 3. After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the sauté pan. Cook for another 5 minutes. Turn the heat off and let it cool. | 4. Pat the eggplants dry. Heat 2 Tbsp of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool. | 5. Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening a little bigger with your fingers. You want it to look like a canoe. | 6. Equally divide the filling among the eggplants. Stuff them well. Pile any remaining stuffing on top. | 7. Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape. Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly. Remove foil, bake 10 more minutes. | 8. Serve warm with something you can spoon the juices over. It's good with rice. It would also be good with potatoes or some fresh pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4			-	-	-	-
olive oil	5	tablespoons	divided	596.7	0.0	0.0	67.5
garlic clove	4		peeled slivered	-	-	-	-
onion	1	cups	sliced sliced	64.0	14.944	1.76	0.16
red pepper	2		sliced sweet	2.5	0.5506	0.1169	0.0275
tomato	1	ounces	diced drained diced	6.5204	1.4458	0.3402	0.0567
italian parsley	3/4	cup	chopped	-	-	-	-
sea salt	1/2	teaspoon	coarse	-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato	1	ounces	grated grated	6.5204	1.4458	0.3402	0.0567

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.