Patlican Imam Bayildi

1 Serving

8 small Japanese eggplants

1/2 cup oil

3 medium onions, peeled and in thin strips

2 medium tomatoes, diced

2 medium green peppers, in thin strips

1 small red hot pepper, minced

2 Tbsp. parsley, chopped

5 cloves garlic, minced

2 Tbsp olive oil

1 1/2 cups stock (or broth)

1 1/2 Tbsp. lemon juice, (1/2 lemon)

1 tsp. sugar

Oven at 350F (175C).

Directions

Grease a large baking pan.Rinse and dry eggplant.

Slit eggplant lengthwise submarine-sandwich-style.

Heat oil and cook eggplant over high heat until skins blister on all sides, about 2 min. Drain.

In the same oil, add onions, half the tomatoes, green peppers, hot pepper, parsley, garlic, salt, and pepper.

Cook until onions are just tender.

Put eggplant on baking pan and stuff with vegetable mixture.

Drizzle olive oil over and top with rest of tomatoes.

Pour broth around.

Sprinkle juice and sugar over eggplant.

Cover with a cover or foil and bake until very soft, 40-60 mins