Recipe: Stuffed Eggplant -Imam Bayildi
Serves about 8
4 eggplants about 2 pounds
1/2 cup olive oil
1/2 pound ground meat, sautéed for 10 minutes or until done
1 medium onion, finely chopped
4 tablespoons finely chopped fresh coriander
1 medium tomato, finely chopped
1 small red sweet pepper, seeded and finely chopped
4 cloves garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2 cups yogurt
Slice eggplants in half lengthwise, then core and finely chop the cored parts (pulp). Set aside.
Heat oil in a frying pan, then fry the eggplants over medium heat for 10 minutes, turning them a number of times or until they are done, adding more oil if necessary. Remove and drain on paper towels.
Stir into the same frying pan chopped pulp and the remaining ingredients, except yogurt, then stir-fry for 10 minutes.
Spoon frying pan contents into eggplant halves then place in a casserole and cover. Bake in a 350° F preheated oven for 30 minutes, then remove and place on a serving platter. Pour yogurt over the eight halves then serve.
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