Eggplant Imam Bayildi



1,5kg. eggplant

Olive oil

6 ripe tomatoes

6 cloves of garlic, finely chopped

0,5kg. onion, cut into thin slices

Salt, pepper

Parsley, finely chopped

A little sugar


Wash eggplant. Cut away  thin strips of peel, so that would have turned striped eggplant but don’t cut off green stem. Cut  eggplant half lengthwise and remove seeds and pulp. Generously season eggplant with salt inside and out and leave them for half an hour to release the bitterness. Then wash eggplant under running water and wipe them with a napkin. Heat olive oil in a large saucepan. Add the eggplant and fry gently on all sides until golden brown.  Scald tomatoes, remove the peel, cut into small cubes. Saute the onions in a little oil. Add garlic, tomatoes, parsley, salt, pepper and a little sugar. Cook until it comes together as a thick stew. Fill with the vegetable mixture each eggplant’s cavity. Arrange eggplant in a baking dish. Pour a little water. Preheat oven to 180°C. Bake for 1 hour.

Bon Appetite!


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