IMAM BAYILDI
Steps:
- 1. Preheat the oven to moderate 350 degrees F. Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for about 8-10 minutes, until the cut sides are golden. Remove from the pan and scoop out some flesh lining the skins. 2. Heat the remaining olive oil in the same frying pan and cook the onion over medium heat for 8-10 minutes, until transparent. Add the garlic and cook for another minute. Add the tomato, oregano, parsley, currants, cinnamon, reserved eggplant flesh and salt and pepper, to taste. 3. Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. 4. Mix the lemon juice, sugar, tomato juice and some salt and pour over the eggplant. Cover and bake for 30 minutes, then uncover and cook for another 10 minutes. To serve, place on a serving platter and lightly drizzle with any remaining lemon juice. Note: This dish is best served at room temperature and makes an excellent first course.
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Folashade Mercyspeak
[email protected]This recipe is a great way to use up leftover rice. It's also a healthy and flavorful meal.
Paula Scott
[email protected]I'm allergic to eggplant, so I used zucchini instead. It turned out great!
Naomi Koranteng
[email protected]The sauce was a bit too watery for my taste.
Scopy Ug
[email protected]This recipe was a bit too time-consuming for a weeknight meal.
Nadin Kabesh
[email protected]I found this recipe to be a bit bland. I think I would add more garlic and onions next time.
Nelly Nhlapo
[email protected]This recipe was missing something. I think it needed more herbs or spices.
Shaheer Mujtaba
[email protected]The eggplant was a bit tough, even though I followed the recipe exactly.
Mortoza Jim
[email protected]This recipe was a bit too oily for my taste. I think I would use less olive oil next time.
Bilal Hassan
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly, and the sauce was delicious.
Natii Xo
[email protected]I made this recipe for a potluck, and it was a huge hit! Everyone loved the unique and delicious flavors.
Kenneth Kelley
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and flavorful vegetarian meal.
Almight Mudzanani
[email protected]I love the simplicity of this recipe. It's a great way to showcase the natural flavors of the eggplant and tomatoes.
Irshad Irshad
[email protected]This recipe was a bit more work than I anticipated, but it was worth it in the end. The eggplant was melt-in-your-mouth tender, and the sauce was incredibly flavorful.
Tady Satie
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of eggplant, tomatoes, and herbs is irresistible.
Pure Heart
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique and delicious flavors. The presentation was also beautiful.
Susan Collins
[email protected]I followed the recipe exactly, and it turned out great! The eggplant was tender and flavorful, and the tomato sauce was rich and tangy. My family loved it.
Muzammil Kareem
[email protected]This recipe was absolutely delicious! The flavors were so well-balanced, and the eggplant was cooked to perfection. I will definitely be making this again.