İmam Bayıldı
Aubergine braised in olive oil with onion and tomato.
Ingredients
- 6 Eggplant
- 4 Onions
- 4 Tomatoes
- 8 cloves Garlic
- 1 cup Parsley
- 1 cup Olive oil
- 1 tsp Sugar
- 2 tbsp Lemon juice
- 2 tsp Salt
- 1 cup Water
Method
- Prepare the aubergines — Peel in stripes, soak in salted water 20 minutes, then dry.
- Fry lightly — Colour them in olive oil and set aside.
- Make the filling — Cook the sliced onions very slowly in plenty of olive oil for 25 minutes until sweet, then add garlic, tomato and parsley.
- Stuff — Slit each aubergine and pack the onion mixture in generously.
- Braise — Add water, lemon and sugar to the pan and cook covered on low heat 40 minutes.
- Cool completely — İmam bayıldı is an olive oil dish, always served at room temperature, never hot.
- İmam Bayıldı is ready — Serve with bread.