Imam Bayaldi (eggplant Stuffed With Aromatics)

It is important that you let your children in on the fact that there is a sexual dimension to mom and dad's relationship. Some Christians have the mistaken idea that their children should never see mom and dad in any intimate embrace. The result is that the fraudulent affairs on TV and in the lives of wicked people are the only expressions of sexuality that they ever see. I am not talking about inviting children into the bedroom, but about the importance of knowing that there is a sexual dimension to mom and dad's relationship.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Greek	Greek, Vegetables, Vegetarian	5	Servings

INGREDIENTS

2 1/2	lb	Eggplants
		Salt
3		Onions, peeled and sliced
1/2	c	Water
5	T	Olive oil
5		Fresh tomatoes
		peeled and sliced -=OR=-
8		Canned plum
		tomatoessliced
1/2	c	Chopped fresh parsley
4		Garlic cloves
		peeled and sliced
		Freshly ground pepper
1	pn	Granulated sugar
		Fresh parsley for garnish

INSTRUCTIONS

Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
fresh.  Wash the eggplants, cut off the stem end if using large ones
and cut  in half lengthwise.  With the tip of a sharp knife, make at
least 3  lengthwise slashes on the cut sides of the eggplants, being
careful  not to pierce the skin on the opposite side.   Sprinkle with
salt and  let stand for 30 minutes.  Rinse with cold water, dry, and
invert to  drain.  Meanwhile, put the onions in a small pan with the
1/2 cup water and  simmer a few minutes.  Drain and discard the water
or save for soup.  In a medium frying pan, heat 2 tablespoons of the
oil and saute the  onions until soft, then put approximately a third of
them in the  bottom of a buttered casserole large enough to accomodate
all the  eggplants. Set 4 to 5 tomato slices over the onions in the
casserole  and add the rest of the tomatoes to the onion remaining in
the frying  pan. Saute onions and tomatoes for 10 minutes, then stir in
all but 2  tablespoons of the parsley and remove from the heat.  Set
the  eggplants into the casserole, tuck a slice of garlic into each
eggplant slash, and stuff the slashes with the filling, allowing some
to cover the top of the eggplant. Season lightly with salt, pepper,
and a pinch of sugar, then dribble the remaining oil and chopped
parsley over the eggplants.  Cover the casserole with a lid or
aluminum foil and bake in a moderate oven (350 F) for 30 to 40
minutes, until fork-tender, removing the cover during the last 10
minutes, to allow the sauce to thicken.  Garnish with parsley and
serve warm.  Note: This is excellent as a first course of a
subsequently light meal  topped with fresh fruit and Turkish coffee.
If you wish, you may leave the eggplants whole, slash one side and
remove some of the pulp with a small spoon.  This pulp is then  sauteed
with the filing and stuffed into the eggplant, a very  attractive
method for the smaller eggplants.  As you might suspect,  both
variations may also be prepared on top of the stove.  From: "The Food
of Greece" by Vilma Liacouras Chantiles.  Avenel  Books, New York.
Typed for you by Karen Mintzias Sent to me by Bill <[email protected]>

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