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Imam Baildi

A simple vegan dish that lasts for a week in the fridge. Make it on a Sunday and eat it all week. Add bread and a simple salad to make it a meal
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Ingredients
  

  • 2 long Japanese style eggplants cut in half
  • 1 large sweet onion sliced thinly
  • 4-6 garlic cloves sliced thinly or chopped
  • 4 tablespoons chopped Italian parsley chopped
  • 2 tablespoons spearmint (or other variety of mint) chopped (optional)
  • 3/4 cup petite diced canned tomatoes or chopped fresh, with juices
  • 1/8 to 1/4 cup olive oil plus a couple of drizzles
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375.
  • Make a slit down the middle of each of the 4 pieces of eggplant and put into a greased pan.
  • Drizzle with olive oil and rub all over the pieces, season with salt and pepper then cover with foil.
  • Bake for about 30 minutes, until the eggplants soften slightly, or you can pan fry with a little oil in non-stick pan.
  • Saute thinly sliced onion in a pan until mostly cooked, then mix in the rest of the ingredients, stir, turn off heat and allow to cool for 5 minutes.
  • Remove eggplants from oven and open the slits and fill with onion mixture. Stuff each one as much as you can and then set the rest of the filling on top of the eggplants.
  • Cover with foil again and bake in oven for an hour to 1 1/2 hours (the eggplant should be tender and onions should be totally cooked).
  • Remove foil and bake for another 10-15 minutes until top is slightly brown (this step optional).
  • Serve and enjoy with a lettuce salad, feta, and warm bread.