Imam Bayildi

Step 1: In large pot, cover eggplants with boiling water. Do not crowd them. Cook fast 5 minutes, turning with wooden spoon.

Step 2: Cool fast in cold water.

Step 3: Skin tomatoes by immersing in boiling water for no more than 1 minute first (skins will peel off easily), squeeze out the seeds and juice, drain on a paper towel, and cube.

Step 4: Split eggplants lengthwise, cut around the inside ½ inch from edge. Cut pulp checkerboard, not too deep. Scoop out diced pulp, being careful not to pierce eggplant skin. Put pulp in fridge.

Step 5: Chill eggplant shells skin up on paper towels till ready for filling.

Step 6:

FILLING:

Step 7:

Step 8: Heat 2 tablespoons of oil in a large skillet, sauté onion and green pepper in it 5 minutes.

Step 9: Add garlic and diced eggplant.

Step 10: Cover, cook about 7 minutes, stirring occasionally.

Step 11: Stir in seasonings, cook 2 minutes. Remove.

Step 12: Gently stir in tomatoes.

Step 13: After adding these ingredients to a large bowl, mix inthe remaining 2 tablespoons oil and lemon juice.

Step 14: Chill at least 4 hours.

Step 15:

Step 16: Dry shells on their insides, then pile in the vegetables.

Step 17: Put shells in greased 9"x13"x2" pan, brush with butter. Cover and bake at 325' F. 20 minutes.

Step 18: Sprinkle on grated Parmesan cheese after removing cover and bake about 30 minutes more or until crusty on top.

Step 19: Sprinkle with chopped parsley (and optional pine nuts).