🫙 From the Spice Rack
imam bayaldi
Imam Bayaldi (Stuffed Aubergines) 4 medium-size eggplant 2/3 cup olive oil 2 large onions, sliced 3 cloves garlic, chopped 4 large tomatoes, peeled Handful of parsley, chopped Salt...
maineasy
Ingredients5 items
Ingredients
- 4medium-size eggplant
- 2/3cupolive oil
- 2large onions, sliced
- 3clovegarlic, chopped
- 4large tomatoes, peeled
Directions
- 1
Imam Bayaldi (Stuffed Aubergines) 4 medium-size eggplant 2/3 cup olive oil 2 large onions, sliced 3 cloves garlic, chopped 4 large tomatoes,
- 2
Scoop out a little of the flesh to make room for the filling
- 3
Sprinkle the insides and reserved flesh with salt
- 4
set aside for about 15 minutes
- 5
Meanwhile heat 3 tablespoons of olive oil in a pan
- 6
add onions and garlic, and sauté until soft and golden
- 7
Stir in tomatoes, parsley and seasoning and cook 5 minutes more
- 8
Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture