Fay's Eggplant ( Imam Baildi)

Materials 

15 elongated aubergines ( Eggplant) 

3 tomatoes 

3 onions large

3 cloves garlic 

15 sprigs parsley (leaves only) 

2 tablespoons salt 

1 tablespoon pepper 

2 tablespoons tomato paste 

6 tablespoons olive oil 

Execution: 

Wash the eggplant with a sharp knife carve on one side of eggplant and using a teaspoon clean slowly and carefully from the pith to make room to be stuffed. 

Peel the garlic, onions and cut into small cubes with tomatoes and kernels that we got out from the eggplant, and parsley Put them all together in a bowl, add salt, pepper, olive oil and tomato paste dissolved in a glass of water and stir for a while until you all the ingredients are well mixed together. With a spoon fill the eggplants with the material we have in the basin. 

If you want the traditional way have to fry in accordance with the following instructions, otherwise we go straight to cooking. 

Frying 

Place in a large pan and deep enough oil to burn and put it carefully on its side aubergines. Once softened and slightly fry the turn and on the other side Cooking 

Arrange the stems from the eggplants, the bottom of the pot, which we draw as much as possible along to open - do not get caught on the eggplant in boiling put in order the eggplant in layers and add two heaping tablespoons tomato paste dissolved in 2 cups water. Normally we have to throw in the pot and the oil from the pan, but if we want to avoid it or not we fry the eggplant, put it in the pot with the sauce 5-6 tablespoons olive oil. 

At first boil over high heat and after a while lowers the temperature in the middle and let our food to simmer for about ¾ of an hour, until it makes a nice knit sauce and well cooked eggplant. 

In the course of cooking may need to add more water, trying to finish and correct the sauce salt and pepper.