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Imam bayildi (eggplant with onions)
Imam bayildi
Ingredients
- 5-6 medium eggplants
- 3-4 medium dry onions
- 4 cloves garlic (or as much as you want)
- 3-4 horn peppers (cut into rings)
- some spicy pepper (if you want)
- 3-5 tbs olive oil
- 2 ripe medium tomatoes
- 1 tbs tomato paste
- 1 tsp paprika
- sugar, vinegar, salt, pepper, parsley
Method
- Cut onions into slices and saute them with 3-5 tbs olive oil with the peppers in a moderate temperature until they wilt.
- Add the garlic and tomatoes into cubes, 1 tsp sugar, few drops of balsamic vinegar, salt, pepper and let them drink the tomato most fluids without being dry and add the parsley.
- Peel the eggplants, carve in the middle, being careful not cutting them in the middle, sprinkle them with salt and leave for 10′.
- Then wash them well and let them in water for half an hour so they do not absorb much oil.
- Then strain them carefully and brush them well with olive oil (add 1-2 tbs olive oil in a crack and bake them in the grill on both sides. / Of course you can fry them if you want).
- Once softened, you can press with the back of a spoon internal crumb of eggplant to form a deep boat.
- Fill the eggplant with onion mixture and cook for 40′-45′ at 180oC.
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