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. These are photos taken before the food was put into the oven, as I forgot to take it after cooking. That's why tomatoes look so fresh. After they are cooked, they become more shriveled :) 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, burnt onions in your food can easily be noticed. Also, it should definitely not be eaten before it is completely cold. Have a good time everyone...
Enjoy the recipe...
Serving : 4 Servings
Ingredients
- 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,
- Salt.
Preparation
- 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,
- Fry on low heat with 3-4 tablespoons of olive oil,
- Add the garlic and mix,
- Add the chopped peppers and fry them,
- 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,
- Put 2 glasses of water and 1 teaspoon of tomato paste in the pan for which you prepared the stuffing, shake the pan and pour this water on the tray where you put the eggplants,
- Put the tray in the oven and bake at 200 C degrees for about 20 minutes,
- After taking it out of the oven, first wait for it to cool at room temperature,
- Then put it in the refrigerator and serve the dish after it has cooled.
Bon appétit...