Eggplant Appetizer Imam Bayildi

Ingredients

• Tomatoes 2 pieces
• Onion 1 head
• Garlic 2 cloves
• Eggplants 2 pieces
• Scallions 3 pieces
• Mild Chili Spice 0 oz
• Olive Oil 5 tablespoons
• Ocean salt to taste
• Flaky sea salt a pinch

Step-by-Step Guide

Step 1

Pour boiling water over the tomatoes.

Step 2

After 2 minutes, drain the water and pour cold water over them.

Step 3

Peel the tomatoes, and clean the onion and garlic.

Step 4

Dice the tomatoes into small cubes. Chop the onion and garlic coarsely.

Step 5

Add the vegetables to the heated olive oil (1.5 tablespoons) in the pan.

Step 6

After 4 minutes, reduce the heat, add pepper, and add the finely chopped green onion. Salt and mix.

Step 7

After another 3-4 minutes, add the garlic pressed through a garlic press and the finely chopped chili pepper. After a couple of minutes, remove from heat.

Step 8

Slice the eggplants into pieces about 7 mm thick.

Step 9

Place them in the heated oil in the pan with a pinch of coarse salt.

Step 10

Once the bottom side is nicely browned, flip them over.

Step 11

After a couple of minutes, reduce the heat and cover with a lid.

Step 12

After 3-5 minutes, remove from heat and transfer to a deep container.

Step 13

Pour tomato sauce over them.

Step 14

Mix and transfer to a glass jar.