İMAM BAYILDI; Eggplant with onions, garlic and tomatoes


İMAM BAYILDI; Eggplant with onions, garlic and tomatoes
4 middle size eggplant, 4 tomatoes, 3 onion,2 green fresh pepper, a red bell pepper, 2 pieces garlic, 5 gr fresh basil, 10 gr tomato paste, salt, black pepper seed, 50 mlt olive oil, 5 gr sugar, 10 gram maydanoz,
   Peel the eggplant half part with skin half part without. Put on heat or keep in ovenv(180 degrees) until cook it. During the period you need to turn eggplant if you cook on heat! After, open middle of the eggplant for put the sauteed vegetable inside.
Other side sautee julienne onion and garlic with olive oil in a pan. When onion color start to change add julienne green and red pepper. Sautee 2-3 minutes add tomato paste. When you feel to smell tomato paste add peeled and julienne cutted tomatoes. Keep it on law heat for 5 minutes. And than add water. Keep it on law heat for 10 minutes. Add finelly chopped fresh basil, salt and pepper.
The other side put eggplant in a tray and put sauteed vegetable in to the eggplant. Put juice of sauteed vegetable in tray. Must be 180 degrees pre-heated oven for 10 minutes.
After cooked you can serve eggplant with finelly chopped parsley and own juice
The key parts;
& You should cook eggplant in oven or or heat, instead of deep fried. This method will be more tasty and light!
& If you use heavy taste tomato paste you can use little bit sugar for balance!
& If you keep all vegetable (onio and pepper) al dente, your meal will be more tasty and nice!
& You should choose red color and soft tomatoes!

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