Imambayildi (Baked Eggplant with Tomato Sauce) Recipe

Ingredients:

• 6 eggplants,
• 2 medium onions,
• 2-3 green peppers,
• 2 large tomatoes,
• 2 cloves garlic,
• 2 teaspoons granulated sugar,
• Olive oil,
• 2 cups water,
• Salt.

Preparation:

1. Peel the eggplants and soak in salty water for 15-20 mins,
2. Drain and pat dry with paper towel,
3. Heat the olive oil and fry the eggplants on all sides,
4. Drain the excess oil on a fine sieve,
5. Finely chop the onions,
6. Finely mince the garlic and add to the onions,
7. Sauté in 3-4 tablespoons of olive oil over low heat until translucent,
8. Add the finely chopped peppers and cook until softened,
9. Finally add the chopped tomatoes, salt and sugar and cook until the tomatoes are softened,
10. Place the eggplants on a baking dish and using a fork make a cavity in the centre,
11. Equally distribute the tomato sauce on each eggplant,
12. Pour 2 cups of water into the pan that you prepared the tomato sauce in and rinse, then pour this water into the baking dish,
13. Bake the eggplants in 200 degrees Celsius oven for 20 mins,
14. Let it cool completely and refrigerate,
15. Serve chilled.

Bon appétit…