Baked aubergines stuffed with tomato sauce

Baked aubergines stuffed with tomato sauce

Melitzanes Imam baildi
Title in Greek: 
Μελιτζάνες ιμάμ μπαϊλντί
Recipes Categories: 
Baked aubergines stuffed with tomato sauce
Preparation Time: 

5 aubergines, medium-sized
 4-5 onions, cur in round slices
2-3 ripe tomatoes, skinned and finely chopped
 4· 2 tomatoes, cut into slices
3 tablespoons finely chopped parsley
3-4 garlic cloves, sliced
2 teacups olive oil
2 teaspoons sugar

Cooking Time: 
Cooking Directions: 

- Remove the stem ends of the aubergines. Slice them in half, lengthwise. 
- Drop them in a pot with salted water for about 1 hour to remove their bitter juices. Strain them well and fry them in plenty of oil over a medium fire. 
- Next, arrange the fried aubergines in a baking dish.
- Using a teaspoon scoop half their pulp out; place the pulp in a bowl and keep it aside. In a saucepan, saute the onions in oil, adding the chopped tomatoes, the garlic, the reserved pulp, the parsley, the sugar, salt and pepper. 
- Let these cook for about 20 minutes over a medium fire. 
Fill the aubergines with the pre¬pared stuffing, cover each stuffed aubergine with a tomato slice and bake in a medium oven for about 45 minutes.

glqxz9283 sfy39587stf02 mnesdcuix8