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Eggplants 'Imam Bayildi'

Main Dishes • European

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Time 1 hour 40 minutes
Ingredients 10
Servings 5

Description

Eggplants 'Imam Bayildi'

Ingredients

  • Eggplants 10 pieces
  • Onion 2 pieces
  • Garlic 6 cloves
  • Tomatoes 6 pieces
  • Olive Oil ½ cup
  • Sugar 1 tablespoon
  • Lemon 1 piece
  • Parsley to taste
  • Salt to taste
  • Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Thoroughly wash the eggplants and cut a small piece off the tip (not from the stem side). Then, using a knife, cut strips of skin from each eggplant, alternating between a strip with skin and a strip without skin, creating a 'purple zebra' effect. Make cuts lengthwise along the eggplants, opening them in the middle ('boats'). Soak the eggplants in a bowl of water salted with 1 tablespoon of salt for 30 minutes (to soften and open them).

Step 2

Peel the tomatoes with a vegetable peeler or by dipping them in hot boiled water for a few seconds after scoring the top. Cut them in half and scoop out the seeds with a spoon; chop finely. Chop the herbs and garlic as finely as the tomatoes, and slice the onion into rings. Place the tomatoes, onion, garlic, parsley, salt, sugar, and pepper in a bowl and mix the filling well.

Step 3

Meanwhile, preheat the oven to 390°F (about 400 degrees Fahrenheit).

Step 4

Remove the eggplants from the water, squeeze them well by hand, and then fill the cut eggplant 'boats' with the filling using a spoon. Place any excess filling on top of the eggplants.

Step 5

Arrange the eggplants closely on a baking sheet, drizzle with juice (squeezed from the lemon), olive oil, and 1 cup of water. Cover the baking sheet with parchment paper and a lid or foil, sealing it tightly.

Step 6

Bake in the oven for 45 minutes to 1 hour, until the water evaporates and only the oil remains. Towards the end, remove the parchment and lid/foil.

Step 7

At the end of baking, you can sprinkle the eggplants with grated feta cheese or serve them cold with a piece of feta.

Step 8

Serve 'Imam Bayildi' warm or cold.

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