FOOD FROM EUROPE

TIRANA - ALBANIA

Imam Bayildi

Ingredients:

Servings: 4 - 6

• 4 medium eggplants
•  tablespoons olive oil
• 1 onion,finely chopped
• 2 garlic, cloves crushed
• 1 green pepper chopped small)
• 1 red pepper (chopped small)
• parsley, good handful chopped
• 3 large tomatoes, blanched, skinned and coarsely chopped
• 1/2 teaspoon ground cinnamon
• Black pepper and salt
• 1/2-1 teaspoon sugar
• 1½ lemon juice
•  
• Directions:

Heat oven to 190°C/375°F/Gas 5.

Slice each eggplant in half lengthwise.

Scoop out the flesh from the eggplants and chop.

Blanch the eggplants shells in boiling water for 2 minutes then drain upside down.

Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.

Add crushed garlic and fry for 2 minutes.

Add parsley, chopped eggplants, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.

Add lemon juice and sugar to taste.

Arrange the eggplants boats in a baking dish and fill each one with the filling.

Cover the dish with aluminum foil. Bake in the oven for about 25 minutes.