Fainting Imam (Turkish Baked Stuffed Eggplant)

Name: Fainting Imam (Turkish Baked Stuffed Eggplant)
Ingredients: 6 small to medium eggplants, rinsed; 1/2 cup extra virgin olive oil, divided; 1/2 cup water; 3 medium or 2 large onions, peeled and quartered; 4 garlic cloves, smashed, peels removed; 1-inch knob ginger, peeled and smashed; 1 large handful parsley leaves; 5 plum tomatoes, quartered; 2 teaspoons ground cumin; 1 teaspoon ground coriander; Kosher salt; 1/2 cup plain yogurt; 3 tablespoons pomegranate molasses; 1/4 cup toasted slivered almonds, or use toasted pinenuts; 1/2 cup mint leaves, finely chopped

Fainting Imam (Turkish Baked Stuffed Eggplant) was pinched from <a href="http://www.seriouseats.com/recipes/2013/05/fainting-imam-turkish-baked-stuffed-eggplant-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Lauren Rothman] About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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6 small to medium eggplants, rinsed

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1/2 cup extra virgin olive oil, divided

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1/2 cup water

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3 medium or 2 large onions, peeled and quartered

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4 garlic cloves, smashed, peels removed

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1-inch knob ginger, peeled and smashed

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1 large handful parsley leaves

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5 plum tomatoes, quartered

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2 teaspoons ground cumin

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1 teaspoon ground coriander

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Kosher salt

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1/2 cup plain yogurt

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3 tablespoons pomegranate molasses

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1/4 cup toasted slivered almonds, or use toasted pinenuts

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1/2 cup mint leaves, finely chopped

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