Braised eggplant with tomatoes and onions (Imam bayildi) from Middle Eastern Cooking (Foods of the World) by Harry G. Nickles and Time-Life Books

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Notes about this recipe

  • Moniquelfp on August 24, 2018

    This was delicious. I served it warm topped with a few homemade croutons for texture. Next time I would saute the garlic and add into tomato/onion mixture I drained the canned diced tomatoes and topped the liquid up to make the 1 cup water called for. I had trouble stuffing the tomato/onion mixture into the eggplant so mostly topped the halves (didn't seem to be an issue with taste/serving).

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