Imam Bayaldi (Stuffed Aubergines)

4 medium-size eggplant
2/3 cup olive oil
2 large onions, sliced
3 cloves garlic, chopped
4 large tomatoes, peeled
Handful of parsley, chopped
Salt and pepper, to taste
Nutmeg, to taste

Cut eggplants in half lengthwise. Scoop out a little of the flesh to make room for the filling. Sprinkle the insides and reserved flesh with salt; set aside for about 15 minutes.

Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and saute until soft and golden. Stir in tomatoes, parsley and seasoning and cook 5 minutes more.

Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.

Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.

Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.

This can be served hot or cold.