Imam Bayildi
Country: Turkey
Imam Bayildi It is a traditional Turkish dish consisting of eggplant stuffed with vegetables and cooked in olive oil. This dish is one of the delicious vegetarian dishes that can be served as a main course or as a side dish
Ingredients
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4 Piece
of eggplant
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2 Piece
of onion
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1 Teaspoon
of garlic
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4 Piece
of Tomato
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2 Piece
of green pepper
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0.25 Cup
of Parsley
-
1 Piece
of Lemon
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0.25 Cup
of olive oil
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1 Teaspoon
of Salt
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1 Teaspoon
of Ground black pepper
Instructions
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1
Partially peel the eggplant to create lengthwise stripes of skin. Then cut the eggplant lengthwise in half (but do not cut all the way through), and soak it in salted water for 15-20 minutes to reduce its bitterness
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2
In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Then add the garlic and sauté for an additional minute. Next, add the grated tomatoes, green pepper, salt, and black pepper. Stir the ingredients well and let them cook on the heat for about 10 minutes until the mixture thickens. Then add chopped parsley and the juice of one lemon, and stir the mixture thoroughly
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3
We create a pocket in the middle of the eggplant and fill it with the prepared mixture. After preparing all the portions, arrange them in a baking dish and drizzle a spoonful of olive oil on top. Cover the dish with aluminum foil and place it in a preheated oven for 30-40 minutes, or until the eggplant is fully cooked
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4
It is served cold or at room temperature, garnished with chopped parsley, and can be accompanied with fresh bread
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Side dish
Salad
