Happy Black Friday everyone! This isn't our busiest day, we don't have any extra special sales on. Our busiest day is tomorrow. Small Business Saturday. So come by and enjoy the town at it's bustling best! Or come during the week for a calmer shopping experience. We'll be here 7 days a week.
I've heard many stories about the origin of this dish and its name. It literally translates to The Imam Fainted, and that's just fun. But I love the richness of this. It's not too heavy and the flavors blend together so well. Warmly spiced and comforting, a perfect fall meal.
2 medium eggplants
1 small onion
1/2 bell pepper
3 – 4 tbsp Garlic Olive Oil, divided
1 tbsp Brown sugar
1 tsp ground cumin
2 tbsp fresh mint or 1 tsp dried
Slice the eggplants in half lengthwise. Salt liberally and place in a colander in the sink for 30 mins.
Preheat the oven to 450°F. Rinse eggplants, brush with a tablespoon of olive oil each and bake cut side up, 20 minutes. Set aside. Reduce oven heat to 350°F.
Slice onion finely. In a sauté pan, heat a tablespoon of olive oil to medium and add the onion. Cook 10 minutes, until they are fully translucent. Dice and add the peppers. Cook 5 minutes.
Add the cumin, mint, diced tomatoes, and brown sugar. Roughly chop the parsley and add that too. Cook 5 minutes; stirring frequently, until everything is well blended and cooked through. Season to taste with the salt. (I like to use our Smoked Salt or the Toasted Onion)
Make a series of shallow cuts over the length of the cooked eggplants. Brush with the remaining olive oil. Spoon veggie mixture over the eggplants. Add 2-3 tbsp water to the pan. Bake for 35-40 minutes.