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Free Imam bayaldi Recipe
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Imam bayaldi Ingredients
2 large onions, sliced
2/3 cup olive oil
3 cloves garlic, chopped
4 large tomatoes, peeled
4 medium-size eggplant
Handful of parsley, chopped
Nutmeg, to taste
Salt and pepper, to taste
How To Make Imam bayaldi
Imam bayaldi Recipe Directions:
Cut eggplants in half lengthwise. Scoop out a little of the flesh to make room for the filling. Sprinkle the insides and reserved flesh with salt; set aside for about 15 minutes.
Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and sauté until soft and golden. Stir in tomatoes, parsley and seasoning and cook 5 minutes more.
Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.
Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.
Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.
Enjoy Imam bayaldi!
Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and sauté until soft and golden. Stir in tomatoes, parsley and seasoning and cook 5 minutes more.
Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.
Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.
Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.
Enjoy Imam bayaldi!
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