Stuffed Eggplant (Fainting Imam)

Enjoy the benefits of a fresh summer garden with this Turkish version of stuffed eggplant

The Imam, a Moslem priest, is said by legend to have fainted when he first saw stuffed egglant. Hence, the name "Fainting Imam." This delightful stuffed eggplant dish features veggies and a hot punch of peppers. You can, of course, tone it down if desired.

Fainting Imam (stuffed eggplant/Patlican Imam Bayildi)
(8 servings)

8 eggplants
3 medium onions, cut in thin strips
½ cup corn oil
2 medium tomatoes, diced
2 medium red or yellow bell peppers, cut in thin strips
1 hot pepper (jalapeno, serrano, etc.)
2 Tablespoons chopped parsley
5 garlic cloves, minced
Ground black pepper and salt (to taste)
2 Tablespoons olive oil
1-1/2 cups chicken broth
1-1/2 Tablespoons lemon juice

Wash exterior of eggplants and dry thoroughly. Cut in half lengthwise, but leave attached like a hot dog bun. Heat oil in large skillet. Add eggplants and begin blistering. Turn carefully to cook both skin and insides. Remove and drain on paper towel. Add more oil if necessary and saute the onions, half the tomatoes, all the bell peppers, hot pepper, parsley, garlic, and pepper/salt. Cook until onions are translucent. Remove from heat.

Coat a casserole dish with cooking spray. Place eggplant inside and fill each with the mixture. Press down well. Add the broth in bottom of casserole dish. Sprinkle tops with lemon juice. Bake in a preheated 350-degree F. oven for about one hour. Cover to keep moist or leave open for a crisper eggplant bottom.