Imam Bayildi

Name: Imam Bayildi - Emanuela O.
Ingredients: 2 eggplants; olive oil; 1; 2 very ripe tomatoes; 1 medium onion; 2; 3 cloves of garlic; 2 teaspoons of sugar; salt; pepper; hot pepper; fresh parsley

Salad - Imam Bayildi by Emanuela O. - Recipia

To prepare a delicious eggplant dish, we start by cutting the eggplants in half lengthwise. This step is essential as it allows us to obtain a savory and consistent filling. After cutting them, we salt them well so that they release water and become tastier. We place the eggplants in a pan with hot oil and fry them, making sure to brown them evenly on both sides. When they are well fried and have a golden color, we take them out of the pan and let them cool. Once they have cooled a bit, we scoop out the flesh of the eggplants with a spoon, being careful not to damage the skin. We set the flesh aside, as it will be used for our filling. Next, we turn our attention to the vegetables that will complete this dish. We finely chop the onion and garlic to obtain an intense aroma. We peel the tomatoes and chop them into small cubes so that they integrate perfectly into the filling. In the remaining oil from frying the eggplants, we add the chopped onion and garlic, sautéing them over medium heat until they become translucent and release their aromas. Then, we add the tomatoes, sugar, and the reserved eggplant flesh, as well as finely chopped hot pepper for a touch of spice. We mix the ingredients well and let them cook until the eggplant flesh is completely cooked and the mixture becomes homogeneous. We season with salt and pepper to taste. Now that the filling is ready, we turn our attention to the baking dish. We place the hollowed eggplant halves in a single layer, ready to receive the delicious filling. We fill each half with the vegetable mixture, ensuring they are well filled. We preheat the oven to 180 degrees Celsius and place the dish in the oven, allowing it to bake for about 20 minutes until the eggplants become tender and the flavors intensify. After taking the eggplants out of the oven, we let them cool a bit, then serve them warm, sprinkled with freshly chopped parsley on top. This dish is not only tasty but also colorful, making it perfect for any meal. Enjoy your meal!

Ingredients

2 eggplants
olive oil
1
2 very ripe tomatoes
1 medium onion
2
3 cloves of garlic
2 teaspoons of sugar
salt
pepper
hot pepper
fresh parsley

Imam Bayildi

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