Imam Bayildi
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Imam Bayildi
Ingredients
- Eggplants - 10 pieces
- Onion - 17.6 oz
- Olive Oil - 5 fl oz
- Garlic - 6 cloves
- Tomatoes - 6 pieces
- Parsley - 2.1 oz
- Water - 8 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 356°F.
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