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

 * 1) Cut a 1-inch-deep slice from stem end down the length of each eggplant.
 * 2) With small spoon, scoop out pulp, leaving about ¼-inch wall around sides.
 * 3) Set scooped-out pulp aside.
 * 4) Sprinkle inside of shell with salt, and turn upside down on work surface for about 1 hour to drain.
 * 5) Heat oil in skillet over medium-high heat.
 * 6) Add eggplant pulp, onions, garlic, and peppers, mix well, and fry until onions are soft.
 * 7) Reduce heat to simmer, stir in tomatoes, tomato paste, and parsley.
 * 8) Add salt to taste, mix well, simmer for 5 minutes longer, and remove from heat.
 * 9) Rinse eggplants to remove salt, pat dry, and place side-by-side in baking pan.
 * 10) Fill each with eggplant mixture.
 * 11) 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.
 * 12) Serve hot or cold as a main dish. Each person is served a whole eggplant.