Imam Bayld
- 4 long, purple eggplants (Chinese or Japanese style)
- 9 tbsp olive oil, divided (or more, if needed)
- 12 large, whole cloves of garlic, peeled
- 1 large onion sliced into very thin, half-moon style slices (almost 2 cups)
- 2 sweet cubanella peppers, very thinly sliced
- 1 large tomato, finely diced
- 1 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 1 large tomato, grated
- Produce
- Garlic (12 large whole cloves)
- Italian parsley, fresh (1 cup)
- Onion sliced into, large very thin (1)
- Tomato, large (2)
- Cooking & Baking
- Black pepper, ground (1/4 tsp)
- Cubanella peppers, sweet (2)
- Kosher salt (1/2 tsp)
- Olive oil (9 tbsp)
- Sugar (1/2 tsp)
- Other
- 4 long, purple eggplants (Chinese or Japanese style)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published March 26, 2012 (10 months ago).
12 people saved this recipe.
