Indulge in a delectable Mediterranean delight with the succulent Imam Bayildi! Packed with rich flavours and wholesome goodness, this stuffed eggplant dish is sure to satisfy your cravings and leave you feeling oh-so-satisfied. So why wait? Get stuffed with the Imam Bayildi today and taste the magic of the Mediterranean!
Eggplant “Imam bayildi”
Ingredients for 3 people.
3 Eggplants
3 Red Onions
3 Red Ripe Tomatoes
2 Pieces Of Garlic
Parsley
Salt And Pepper
Spoonful Of Sugar
Fresh Mint Leaves
Extra Virgin Olive Oil.
Greek Feta Cheese.
For the imam eggplants, cut the eggplants lengthwise in half, without removing the stem.
Make a cut to the skin and put them in a bowl with 2 liters of water and 40 gr salt, for 30 minutes. Rinse and dry with a towel.
Put olive oil in a frying pan or a medium-sized pot with a heavy bottom and heat it until the temperature of the oil reaches about 170c.
Then add the eggplants and fry until soft and golden. We take them out on kitchen paper , to drain the excess oil.
Heat 90 ml of olive oil in a saucepan over medium heat and saute the garlic for 8-10 seconds, just enough to release its aroma.
Add the onions and sauté for about 10 minutes, until wilted and golden.
Grate the fresh tomatoes, add parsley, sugar, salt and pepper.
Add 2 glasses of warm water and cook uncovered for 15 minutes, until the sauce thickens. Take out the melting garlic.Last minute add fresh mint leaves
Preheat the oven to 180°C.
Place the aubergines in a pan that fits them exactly. We fill them, pressing in the middle of the eggplant with the onion sauce.
Put some tomato slices on top, pour the remaining 60 ml of olive oil, season with salt and pepper and add 1/2 cup of water to the pan.
Bake for 25 minutes, until the tomato slices are golden brown.
Let the imam eggplants become warm or cool and serve with feta cheese and bread.
Kali orexi!
PS:
Learn the secrets of Greek traditional recipes in a cooking class!