Imam Bayildi (braised Eggplant With Tomatoes

It helps me to think of it this way. As a Christian, there are three stages of our salvation. In the past, we were saved from sin’s penalty. In the present, we are saved from sin’s power. And in the future, we will be saved from sin’s presence. Or, in the past – justification. In the present – sanctification. In the future – glorification. Or, we have been saved. We are being saved. And we will be saved.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Turkish	Eggplant, Middle east, Time/life, Turkish, Vegetable	6	Servings

INGREDIENTS

3		Eggplant, about 1 lb. ea.
		as long and as narrow as
		possible
4	T	Salt
2	t	Salt
6		Onion, peeled sliced 1/8
		inch thick and separated
		into rings
5		Tomato, fresh ripe peeled
		seeded and finely chopped
		or 1 1/2 cup chopped
		drained canned tomatoes
1/2	c	Olive oil
6		Garlic cloves, peeled
2	T	Parsley, finely chopped
		prefer flat leaf parsley

INSTRUCTIONS

With a sharp knife, cut off the stem and peel each eggplant
lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel  intact.
Slicing between the strips, cut each one in half. Cut side  up, make
three or four 4 inch long lengthwise slashes through the  thickest part
of each half, spacing the slashes about 1 inch apart.  Sprinkle the
eggplants with 1 tablespoon of the salt and arrange them  in two or
three layers in a large flat bowl or pan. Pour in enough  cold water to
cover them by 1 inch, weight with a heavy casserole,  and let the
eggplants rest at room temperature for at least 30  minutes. Meanwhile,
drop the onion rings into a large colander set in  a deep plate.
Sprinkle the onions with 3 tablespoons of the salt,  turning them about
with a spoon to coat them evenly. Let stand at  room temperature for at
least 30 minutes, then rinse the onions under  warm running water and
squeeze them gently but completely dry. Place  them in a bowl, add the
tomatoes and the remaining 2 teaspoons of  salt and toss together
thoroughly. Pour 2 tablespoons of the oil into  a heavy casserole large
enough to hold the eggplants in one layer.  Drain the eggplants, rinse
them under cold water and pat dry with  paper towels. Arrange the
eggplants cut side up in the casserole.  Force as much of the
onion-tomato mixture as possible into the  slashes and spread the rest
on top. Place a garlic clove on each  eggplant half, and sprinkle them
with the remaining 6 tablespoons of  oil. Pour in the cup of water and
bring to a boil over high heat.  Reduce the heat to low and simmer
covered for 1 hour and 15 minutes,  or until the eggplants are tender.
Cool in the casserole to room  temperature. To serve, arrange the
eggplants n a large platter or  individual serving plates, spoon the
cooking juices around them and  sprinkle with parsley.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 232 Calories From Fat: 162 Total Fat: 18.3g Cholesterol: 0mg Sodium: 5672mg Potassium: 484.9mg Carbohydrates: 17.1g Fiber: 3.6g Sugar: 8.7g Protein: 2.6g