Imam Biyaldi (Stuffed Aubergines)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.2
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 479.6 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 7.5 g
- Protein: 3.8 g
View full nutritional breakdown of Imam Biyaldi (Stuffed Aubergines) calories by ingredient
Introduction
The Priest Fainted - Stuffed Aubergines (Eggplants)(World Vegetarian Classics) The Priest Fainted - Stuffed Aubergines (Eggplants)
(World Vegetarian Classics)
Number of Servings: 6
Ingredients
-
3 - medium eggplants
Salt
Stuffing
3 - tbsp olive oil
3 - medium onions, halved and sliced
6 - garlic cloves chopped
1 - can (14oz) chopped tomatoes
1/3 - cup parsley
1 - tsp dark brown sugar
salt and pepper
Cooking Liquid
1 - can (14oz) chopped tomatoes
2 - tbsp olive oil
1/2 - cup water
1 - tbsp red wine vinegar
1 - tsp dark brown sugar
salt and pepper
Directions
Cut eggplant in into quarters lengthwise. Sprinkle about 1/2 tsp salt inside each and leave in colander in sink.
Prepare stuffing by heating olive oil in a medium sauce pan, add onions. Fry until thoroughly soft, then add garlic. Fry for a minute or so until fragrant. Remove pan from heat and stir tomatoes, parsley, salt, pepper and sugar.
Select a large casserole dish with a lid or use for covering. Wipe the inside of the aubergines with the kitchen paper (paper towels). Fill the aubergines with the onion mixture and lay them in the casserole dish.
Mix the tomatoes, oil, water, vinegar, brown sugar, and salt and pepper in a large bowl and pour over the aubergines. Cover and bake in the oven for 1 hour. Uncover and bake for an additional 30 minutes or until thoroughly cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user HVANBUSKIRK.
Prepare stuffing by heating olive oil in a medium sauce pan, add onions. Fry until thoroughly soft, then add garlic. Fry for a minute or so until fragrant. Remove pan from heat and stir tomatoes, parsley, salt, pepper and sugar.
Select a large casserole dish with a lid or use for covering. Wipe the inside of the aubergines with the kitchen paper (paper towels). Fill the aubergines with the onion mixture and lay them in the casserole dish.
Mix the tomatoes, oil, water, vinegar, brown sugar, and salt and pepper in a large bowl and pour over the aubergines. Cover and bake in the oven for 1 hour. Uncover and bake for an additional 30 minutes or until thoroughly cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user HVANBUSKIRK.
Member Ratings For This Recipe
-
SARINAKOF
-
RACHAELK247