Imam Bayildi with Sweet Peppers
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This recipe was shared by the head chef of a popular American restaurant.
Ingredients
- Eggplants - 17.6 oz
- Tomatoes - 10.6 oz
- Orange Bell Peppers - 14.1 oz
- Onion - 5.3 oz
- Vegetable Oil - 20 fl oz
- Walnuts - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Garlic - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Peel the eggplants, but not completely, leaving stripes like a zebra.
Step 2
Slice into rounds. Generously sprinkle with salt and let sit for 30 minutes to remove bitterness. After that, rinse the eggplants and dry them with a paper towel.
Step 3
Heat a skillet, add vegetable oil. Fry the eggplants on all sides.
Step 4
Place the fried eggplants on a sieve or paper towel to remove excess oil.
Step 5
Cut the peppers into pieces and fry in the same skillet, then place on a sieve or paper towel.
Step 6
Slice the onion into rings and fry in the same skillet, then place on a sieve or paper towel.
Step 7
Cut the tomatoes into thick rounds and quickly fry on both sides. Do not remove the skin.
Step 8
Finely chop the garlic, walnuts, and cilantro.
Step 9
In a deep bowl, combine all the ingredients. Season with pepper and mix well.
Step 10
The appetizer is ready! It can be served either cold or hot.
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