Imam Bayildi

The name of this delicious eggplant dish, meaning "the Immam fainted", is one Kilby made for us during our recent family reunion.

4 medium aubergines (eggplants)

3 T olive oil

1 finely chopped onion

2 cloves garlic, crushed

1 hot green pepper

1 hot red pepper

1/2 c chopped parsley

3 large tomatoes, blanched, skinned, chunked

1/2 t ground cinnamon

black pepper

salt

1 t sugar

juice of 1/2 lemon

Heat oven to 375 degrees. Slice each eggplant in half lengthwise. Scoop out flesh from aubergines and chop. Blanch aubergine shells in boiling water for 2 minutes then drain upside down. Heat 3 T oil and saute onion until soft and golden. Add crushed garlic and fry for 2 minutes. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook about 5 minutes. Add lemon juice and sugar to taste. Arrange aubergine boats in baking dish and fill each one with filling. Cover dish with foil. KILBY! HELP. I LOST THE NEXT PAGE, SO HOW LONG DID YOU BAKE IT? You can go in and edit this post, if you will.