Recipe for Melitzanes Imam – Greek Style Stuffed Eggplant
Eggplant is a favorite in Greek cooking and melitzanes me lathi is a classic Greek dish. This eggplant recipe is great as a main dish because it’s incredibly filling, super fresh, and utterly delicious.
- 2 lbs. long type eggplants
- 1 cup olive oil
- 2 sliced thinly onion
- 2 lbs. ripe tomatoes
- Chopped parsley
- 3-4 cloves, sliced garlic
- 2 tablespoons sugar
Instructions to Make Greek Stuffed Eggplant:
Cut off the green end of each eggplant and in each one make a deep slit almost from end to end.
Heat the oil in a frying pan and fry the eggplants over a low heat 10 minutes, turning once or twice.
Remove from the pan and put into a casserole.
In the same oil in the frying pan, sauté the onions until soft. Add 2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the mixture to cook for 15 minutes and fill the slits of the eggplants.
Force remaining tomatoes through a sieve and pour over the eggplants.
Add salt, pepper and sugar.
Cover and cook over a low heat or in medium oven for 40 to 45 minutes.
This post was written by GreekBoston.com