The literal translation
of this dish is "to make the wise man faint." Eggplant is
plentiful in the Eastern Mediterranean, and this variation
of the traditional Turkish dish is so good, it can make even
an imam (a learned wise man or cleric) swoon!
Yield: 6 Servings
Ingredients
Amounts
Japanese
eggplants, small, slender
6
ea.
Olive
oil
1
cup
Medium
onions, diced small
2
ea.
Garlic
cloves, minced
5
ea
Tomatoes,
peeled, seeded and diced
½ lb.
Parsley,
chopped
2
Tbsp.
Cilantro
or mint, chopped
2
Tbsp
Dill,
chopped
2
Tbsp.
Cinnamon,
ground
¼ tsp.
Golden
raisins, plumped in warm water
¼ cup
Pomegranate
molasses
2
Tbsp.
Water
or vegetable stock
½ cup
Method
1. Preheat oven to 350°F.
2.
Starting about ¼-inch from the stem end, make a lengthwise slit down
the center of each eggplant, being careful not to cut all the way through.
Stop ¼-inch before the end.
3.
Season the inside of each eggplant with salt and pepper.
4.
In a sauté pan over medium-low heat, fry the eggplants in the olive
oil. They should be brown on the outside and starting to soften in
the middle. Remove from the oil and drain on paper towels. Pour off
and discard all but 2 tbsp. of the oil, return the pan to heat and
cook the onions until translucent and soft. Add the garlic and cook
briefly until fragrant—about 1 minute.
5.
Remove the onion-garlic mixture to a bowl and cool briefly. Add the
tomatoes, the fresh chopped herbs, cinnamon, raisins and pomegranate
molasses.
6.
Mix to incorporate all the ingredients, and season to taste.
7.
Lay the eggplants in a casserole in one layer and open up the cut
side of each one. Heap a sixth of the tomato-raisin mixture inside
each eggplant. Carefully pour the water or stock around the eggplant,
cover with foil and bake for 30-40 minutes.
8.
Remove from oven, unwrap, cool to room temperature and serve.
