Imambayildi (Baked Eggplant with Tomato Sauce) Recipe
As you can see from the photos, I chopped the onions a little smaller because I don't like to feel the onions. You can also cut the onions long enough to show themselves well.
The point that I would like to remind as a trick is; Since the amount of onions is high, it is important to cook the onions on low heat. If you don't, raw or burnt onions can be annoying.
Also, it should definitely not be eaten before it is completely cold. Have a good time everyone...
Enjoy the recipe...
- 6 eggplants,
- 2 medium onions,
- 2-3 green peppers,
- 2 large tomatoes,
- 2 cloves garlic,
- 2 teaspoons of granulated sugar,
- Olive oil,
- 2 cups of water,
- 1/2 tsp of tomato paste,
- Peel the eggplants and leave them in plenty of salted water for 15-20 minutes,
- Rinse well and dry with a towel,
- Heat the olive oil well and fry all sides of the eggplants,
- Take the fried eggplants in a wire strainer and wait for the oil to drain,
- Chop the onions long or in small pieces,
- Chop the garlic into small pieces and add to the onions,
- Stir fry on low heat with 3-4 tablespoons of olive oil,
- Add the garlic and mix,
- Add the chopped peppers and stir fry them,
- Add tomato paste and mix,
- Add the last chopped tomatoes, salt and sugar cubes and cook until the tomatoes soften,
- Take the eggplants on a baking tray, cut them open with a fork and divide the tomato mixture into each one,
- Add 2 cups of water and 1 teaspoon of tomato paste in the pan for which you prepared the stuffing, mix and pour this water into the tray,
- Bake in a 200 C degrees pre heated oven for about 20 minutes,
- Serve warm or cold.