Imam Baildi

Serves:	5
Recipe Type:	Veg.
Preparation Time:	10 M
Cooking Time:	60 M
Difficulty:	Average

Ingredients:

• 4-5 (500 g) medium Eggplants
• 500 g Onions
• 500 g Tomatoes (peeled and sliced)
• 4 cloves Garlic (cut lengthwise)
• ½ tsp Oregano
• ½ tsp Sugar
• 1 tbsp Parsley (finely chopped)
• 150 ml Olive Oil
• Salt and Pepper (to taste)

Cooking Instructions:

• Preheat the oven to 180 degrees F.
• Make slits in eggplants to open them up like books.
• Heat some olive oil and fry the eggplants from all sides.
• Remove and place them on a platter.
• Season with salt, pepper, and oregano.
• Heat the remaining oil and fry onions until lightly golden.
• Add garlic, tomatoes, parsley, salt, and and pepper.
• Pour a cup of water and sugar. Mix well. Cover and cook for 15 minutes.
• Remove from heat and cool slightly.
• Stuff this preparation in the eggplants and place them on a baking tray.
• Place the tray in the oven and bake for 40 minutes. Drizzle some water once or twice while baking.
• Remove and cool to normal temperature for few minutes.
• Serve thereafter.