Eggplant Appetizer Imam Bayildi
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Eggplant appetizer Imam Bayildi
Ingredients
- Tomatoes - 2 pieces
- Onion - 1 head
- Garlic - 2 cloves
- Eggplants - 2 pieces
- Scallions - 3 pieces
- Mild Chili Spice - 0.1 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.
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