This is an easy recipe for Imam Bayildi - a Turkish dish, which has for a long time also been part of Greek cuisine. You need to use the long eggplants, not the round ones, and if you can get the striped eggplants, they are even better.
Ingredients
1 kg eggplants (long ones, not
round. Preferably the striped variety.)
5 medium onions finely sliced
3 garlic cloves finely chopped
1 kg fresh, ripe tomatoes
grated
4 tbsp parsley finely chopped
500ml sunflower oil
1 tsp sugar
Salt and pepper to taste
Preparation
Remove the stems from the
eggplants and deeply score each one 3 times lengthwise, spacing the scores
equidistantly around the eggplant.
Place the eggplants in salted
water with enough water to cover them completely and leave for an hour.
Mix the onions, garlic and
parsley in a bowl.
Squeeze the eggplants to drain
the water and then spread a tsp of the mixture in each of the scores.
Put the oil in a deep pan to
heat and then deep fry the eggplants a few at a time.
Put the fried eggplants in a
shallow oven dish.
Mix the tsp sugar with the
grated tomatoes and spread over the eggplants.
Add salt and pepper to taste.
Cover with aluminium foil and
put in a preheated moderate oven for approx. 30 minutes.
If you've tried this recipe, please rate it!
Eat and Enjoy!
3 comments:
Lovely dish, looks delicious
It looks really good!
Looks delicious... yummy
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