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Imam Bayildi Stuffed Eggplant
Eggplant halves braised soft in the oven in plenty of olive oil with an onion, tomato and garlic filling, served lukewarm. The Turkish classic in its full oil-braised glory..
Cook time
75 min
Servings
4
Ingredients
8
Nutrition
per serving321 kcal
Calories
4 g
Protein
25 g
Fat
20 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Heat the oven to 180 °C. Halve the eggplants lengthwise, score the flesh with a spoon and brush the halves with oil.
- 2
Slice the onions into strips, dice the tomatoes and finely chop the garlic. Soften everything in a little olive oil with the sugar and salt.
- 3
Set the eggplant halves in a dish, fill them with the onion and tomato mixture and pour the remaining olive oil over the top.
- 4
Braise the stuffed eggplants in the oven until meltingly soft, then serve lukewarm scattered with parsley.
