Imam Bayildi with Walnuts

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In Turkey, eggplants are adored, and even more so, they love to prepare a masterpiece of Ottoman cuisine — imam bayildi. These stuffed eggplants are also present in Greek, Macedonian, and Bulgarian cuisines, but under different names.

Ingredients

Eggplants - 3 pieces
Onion - 3 pieces
Tomatoes - 8.8 oz
Salt - to taste
Parsley - 0.7 oz
Walnuts - 0.1 oz
Bay leaf - 1 piece
Olive Oil - 3 tablespoons
Orange Bell Peppers - ½ piece
Ground Black Pepper - to taste
Khmeli-suneli - to taste
Sugar - to taste

Step by Step guide

Step 1

Wash the eggplants, cut them in half, and carefully scoop out the flesh. Peel and finely chop the onion, remove the seeds from the pepper, chop it, chop the eggplant flesh, and sauté all the vegetables with spices in a small amount of oil.

Step 2

Pour boiling water over the tomatoes, peel them, and chop. Add them to the vegetables and simmer on low heat. At the end, add the walnuts.

Step 3

Grease a baking tray with a small amount of oil, place the eggplants on it, and fill them with the vegetable mixture. Bake for 20 minutes at 356°F. Garnish with finely chopped parsley. Optionally, serve with yogurt.