Imam Bayildi
Main Dishes • Turkish
Description
Imam Bayildi
Ingredients
- Eggplants 10 pieces
- Onion 20 oz
- Olive Oil 5 fl oz
- Garlic 6 cloves
- Tomatoes 6 pieces
- Parsley 0 oz
- Water 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Oregano to taste
Step-by-Step Guide
Step 1
Peel the eggplants, make lengthwise cuts (not all the way through), salt inside and outside, and let them sit for 15 minutes with the cuts facing down.
Step 2
Then rinse them with water, dry, and fry in a pan on all sides, setting aside in a separate dish.
Step 3
In the oil where the eggplants were fried, sauté the onion (finely chopped) and garlic (finely chopped) until golden. Add salt, pepper, oregano, and tomatoes (blended). Bring to a boil, stir, add parsley, and remove from heat.
Step 4
Let the filling cool and stuff it into the eggplants, placing them on a greased baking dish with high sides.
Step 5
Add hot water and bake at 355°F.
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