TURKISH STUFFED EGGPLANT

TURKISH STUFFED EGGPLANT:  EUROPE  ( serves 6-8 )

INGREDIENTS:

4 medium -sized eggplants
Salt
Olive oil
450 g onions
3 cloves of garlic
400 g peeled tomatoe ( tinned )
2 tbs chopped parsley
1` pinch cinnamon
2 tsp dried oregano
salt and pepper
`1 lemon

METHOD

• Wash the eggplants, dry and halve lengthwise. Score the cut surface lengthwise to a depth of approximately 1 cm. Sprinkle with salt and leave to stand for about 15 minutes to draw out some of the water.
• Then pat dry with kitchen paper. Scrape out the flesh with a spoon to a depth of approximately 2 cm and put into a bowl. Heat plenty of olive oil in a frying pan and fry the hollowed - out eggplant halves, turning frequently, until golden brown.
• Peel the onions and garlic. Halve the onions and cut into thin half rings. Chop the garlic finely. Put both into the hot pan and sweat in the olive oil until translucent. Roughly chop the tomatoes and add  to the pan with their juice.
• Add the eggplant flesh and simmer over a low heat for 5 minutes. Meanwhile wash the parsley, shake dry and chop finely. At the end of the 5 min, add to the pan with the cinnamon and oregano and season with salt and pepper. Cook for a few minutes more then check the seasoning, adding more if necessary.
• The dish should be well- seasoned. Place the eggplant halves on a baking tray brushed with olive oil and fill with the onion and tomato mixture. Add  slices of lemon and bake in a preheated oven ( 180c with top nd bottom heat ) for about 30 minutes.

TIPS   -Imam Bayildi is a famous Turkish dush, whose name means literally 'the  Immam fainted'- some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used.

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