Imam Bayildi
(12 Sep 2017)

Imam BayildiImam Bayildi

Recipe by Emre Gecgel
Virgin Olive oil
2 Large onions, fine julienne chopped
1 garlic clove, crushed and chopped fine
1 medium ripe tomato, peeled, chopped in fine cubes
1 medium tomato, for decoration
4 Tbsp Parsley, finely chopped
2 Green pepper, one is chopped in fine cubes other one is for decoration
1tsp Sugar
2 Medium To large eggplants
Salt and White pepper
Saute the onions with olive oil in low heat, until they are caramelised and having soft to tender texture. Than add chopped pepper and tomatoes and keep on cooking until tomatoes and peppers are really soft. Add salt, white pepper and two pinches of sugar for taste.
Cut the ends of eggplants and peel them in 4 sides for striped looking. Peel the stems for avoiding burning during cooking process.
Heat olive oil in a large pan over medium heat. Add the eggplant, cut side down and fry gently, until golden-brown on cut side. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe. When eggplants are cooled, cut them lenghtwise and flavor them with salt-sugar. Sugar will help you reduce the bitter taste of eggplant.
Preheat oven to 180C. Hold each slit apart and spoon the vegetable mixture into each cavity. Arrange eggplants in a baking dish just large enough to hold them. Sprinkle with sugar and drizzle with the remaining oil and juice of cooked onions. Use tomatoes and peppers as garnish and cook them for around 12-15 minutes or until garnishes are cooked.
Serve it cold as a cold olive oil appetizer dish or serve it hot with rice as a main dish.


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