Greek recipe
Melitzanes Imam
Ingredients
- 2 large eggplants
- 2 large onions, thinly sliced
- 4 ripe tomatoes, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup olive oil
- 1/4 cup water
- Salt and black pepper to taste
How it starts
- 1
Halve the eggplants lengthwise, score the flesh, sprinkle with salt, and set aside for 30 minutes to draw out moisture.
- 2
Sauté the sliced onions in half of the olive oil over medium heat until soft and translucent.
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