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| 3 | Japanese eggplants |
| 2 | Yellow onions, chopped coarsely |
| 1 | Tb. olive oil |
| 1 x ca. 450 g | Ripe tomatoes, chopped coarsely |
| 3 | Garlic cloves fresh, minced |
| 1/2 Teelöffel | basilicum dried |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | Salt |
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Preheat the oven to 350F. Lightly oil a large baking dish.
Cut each eggplant in half lengthwise. Scoop out the insides and coarsely chop them; set aside. Place the shells face down on a baking sheet and bake for 15 minutes.
In a skillet over medium-high heat, saute onion in olive oil for 10 minutes, stirring frequently to prevent browning. Add tomatoes, garlic, eggplant insides, basil and oregano. Simmer until soft, about 10 minutes. Season with salt to taste.
Fill eggplant shells with mixture. Bake for 30 minutes. Serve hot.
The name of this recipe literally translates as "the Imam fainted". The legend goes that the ruler liked this dish so much, he fainted with delight.
The San Mateo Times. 6/26/90
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