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  Added: Oct 09, 2007  •  Visited (1190)  •  Print version Print this recipe (82)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Eggplant
(Iman Bayildi)
What You Need:
  • 2 small eggplants
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cups chopped tomato
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 stick cinnamon
  • ¼ cup chopped parsley
  • ½ teaspoon salt
  • Dash pepper
  • 8 black olives
  • 4 rolled anchovy fillets

  • How To Cook:
    1. Cut the eggplants in half. Scoop out the centers, leaving a wall of flesh ¾ inch thick. Chop the eggplant that was scooped out.

    2. Cook the onion and garlic in the olive oil in a covered 1-quart casserole for 4 minutes.

    3. Add the tomato, parsley, the chopped eggplant, the bay leaf, the cinnamon stick, salt, and pepper. Cook, covered, 5 minutes, stirring once.

    4. Remove the bay leaf and cinnamon stick and divide the contents of the casserole among the four eggplant halves.

    5. Put in a rectangular baking dish with the larger ends of the eggplants toward the ends of the dish.

    6. Cover with wax paper or plastic wrap and cook in the microwave oven until tender (about 10 minutes). Garnish with the olives and the anchovy fillets.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Fish » Anchovy
    Dish » Appetizers

     





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