Eggplants stuffed with onions

Eggplants stuffed with onions

Melitzanes Imam mpailnti
Title in Greek: 
Μελιτζάνες Ιμάμ μπαϊλντί
Recipes Categories: 
Eggplants stuffed with onions
Preparation Time: 

2lbs long eggplants
2lbs tomatoes, mashed
2 large onions, chopped
6 garlic cloves, chopped
1 cup parsley, finely chopped
1 tablespoon sugar
1,5 cups olive oil

Cooking Time: 
Cooking Directions: 

- Wash the eggplants, cut off the stalks and score the skins length-wise down the middle, sprinkle with salt and leave for one hour.
- Rinse, dry and fry briefly in a cup of oil.
- When soft, remove from the pan and place in a baking dish.
- In the same pan, sauté the onions and the garlic.
- When browned, add the parsley, half of the mashed tomatoes, the sugar, salt and pepper.
- Leave to simmer for five minutes.
- Stuff the eggplants with the mixture. Pour over the remaining tomatoes and the rest of the olive oil.
- Bake in a preheated oven at 475oF for about 45 minutes.

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