Source: The Parkdale Potluck Cookbook
Date tried: March 2, 2018
Yield: 2 servings
Time needed: about 1 hour
Translated from Turkish, the name of this recipe is “The Imam Fainted”. I will leave you to decide why.
Although I had purchased some jasmine rice to accompany this dish, I did not get time to make it. Since I found the filling a bit acidy, it was a serious omission. My daughter did not care for the eggplant but suggested a long, Asian eggplant might give better results.
1 eggplant, halved
1 white onion
1 long green sweet pepper
3 tomatoes, diced
1 clove garlic, minced
1 Tbsp. cumin
1/4 cup tomato paste
2 Tbsp. olive oil
salt and pepper to taste
Preheat oven to 350oF.
Fill a deep baking dish with 1-2 cm of water.
Place eggplant in water. Drizzle with olive oil, face up.
Cover with foil and bake until tender.
Meanwhile, in saucepan sauté the other ingredients until brown.
Fill eggplant cavity with vegetable mix.
Put back in over uncovered and bake 20 minutes.
Serve with fragrant rice.