The Orange Imam Fainted Recipe

Ingredients:

For the meal:
	Eggplant (Medium Belt)	6	Qty
	Salt (Rock Salt)	2	Tbsp
	Flour	1	Tbsp
	Lemon Juice	1/2	Half Cup
	Liquid Oil	2	Cup
	Orange	1	Qty

For the Internal Mortar:
	Dry Onion (Medium size)	3	Qty
	Garlic	15	Clove
	Green Pepper (Sweet)	3	Qty
	Tomato	4	Qty
	Parsley	1/2	Bunch
	Olive Oil	5	Tbsp
	Grain Black Pepper (Freshly Ground)	1/4	Tsp
	Granulated Sugar	1	Tsp (large)

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Instructions:

1. Peel the eggplants without removing the stems. Rub the peeled eggplants with plenty of salt and let them rest for 20 minutes.
   

   
2. Add 1 spoon of flour, juice of 1/2 lemon and 1 tablespoon of salt to a deep bowl and add 4-5 glasses of cold water. Soak the peeled eggplants in this water for 1/2 hour. The longer the holding time, the whiter and less bitter your eggplants will be.
   
3. Heat the oil in a deep pan. Dry the eggplants that you have removed from the water and washed thoroughly with a paper towel. Take it into the hot oil and fry it until it turns pink and remove it on a paper towel.
   
4. As an alternative cooking method, if you wish, you can apply olive oil to the eggplants that you have cut in half lengthwise and bake them in the oven at 180 degrees for 15-20 minutes until they become soft.
5. On the other side, finely chop the onions. Sprinkle with salt and granulated sugar, set aside to sweat. Chop the garlic coarsely without crushing it. Peel the skins off the tomatoes and cut them into 2cmx2cm cubes. Chop the green peppers into cubes of the same size.
   

   

   
6. Saute the onions and garlic in olive oil until they turn pink. Finely chop the green chillies and add them. Cut the peeled tomatoes into cubes and add them. Add 1 teaspoon of granulated sugar, ground black pepper and salt. Bring the water to a boil on low heat. Let the inner mortar remain slightly watery.
   

   

   
7. Slice the eggplants that you have arranged in a roasting pan from the middle vertically. Make room for the mortar by smashing the inside of the eggplants with a spoon. After turning the heat off, add 1/2 bunch of parsley by finely chopping it. Divide the mortar equally among the eggplants and drizzle with freshly squeezed orange juice.
   
8. Add a glass of hot water to the pot and close the lid. Cook for 15 minutes on low heat and let it brew without opening the lid. When it has completely cooled, transfer it to a wide and wide serving plate and drizzle olive oil on it. Serve cold, garnished with a few leaves of parsley, slices of tomato and orange. Enjoy your meal!
   

   

   

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Olive Oil Based Vegetable Vegetarian