Turkish Stuffed Eggplant Imam Bayildi Recipe
Ingredients
| 1 medium-size eggplant, halved lengthwise (do not peel) | ||
| Salt | 2 Teaspoon | |
| Yellow onion | 1 Large, peeled | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 3 medium-size tomatoes, peeled, seeded, and coarsely chopped | ||
| Pepper | 1/8 Teaspoon | |
Directions
GETTING READY
1. Use a sharp tipped knife to score a criss-cross pattern on the cut side of eggplant halves
2. Rub salt on each and keep aside for 1 hour.
3. Squeeze out water then rinse eggplants under tap water.
4. Place between paper towel sheets and pat dry.
5. Use a dessert spoon and scoop flesh to make eggplant boats. Reserve the flesh
6. Brush them with oil.
7. Cut flesh into in ½-inch cubes.
8. Preheat oven to 350° F.
MAKING
9. In a skillet, heat ¼ cup oil.
10. Add and sauté onion and garlic for about 10 minutes until browned,
11. Remove and drain on paper toweling. Keep aside.
12. Add tomatoes and sauté for 5 minutes and remove into a bowl.
13. Heat more oil and fry diced eggplant. Tip into a bowl.
14. Combine eggplant with fried onions, garlic and tomatoes.
15. Season with pepper and salt.
16. Add a little sugar if you like.
17. Spoon this filling into the prepared eggplant shells.
18. Arrange the eggplants in a lightly greased shallow casserole.
19. Bake for 45-50 minutes until tender.
SERVING
20. Serve the eggplants warm
TIP
Cut a slice off the bottoms of the egg plant shells to help the sit well in the baking dish without toppling over.
1. Use a sharp tipped knife to score a criss-cross pattern on the cut side of eggplant halves
2. Rub salt on each and keep aside for 1 hour.
3. Squeeze out water then rinse eggplants under tap water.
4. Place between paper towel sheets and pat dry.
5. Use a dessert spoon and scoop flesh to make eggplant boats. Reserve the flesh
6. Brush them with oil.
7. Cut flesh into in ½-inch cubes.
8. Preheat oven to 350° F.
MAKING
9. In a skillet, heat ¼ cup oil.
10. Add and sauté onion and garlic for about 10 minutes until browned,
11. Remove and drain on paper toweling. Keep aside.
12. Add tomatoes and sauté for 5 minutes and remove into a bowl.
13. Heat more oil and fry diced eggplant. Tip into a bowl.
14. Combine eggplant with fried onions, garlic and tomatoes.
15. Season with pepper and salt.
16. Add a little sugar if you like.
17. Spoon this filling into the prepared eggplant shells.
18. Arrange the eggplants in a lightly greased shallow casserole.
19. Bake for 45-50 minutes until tender.
SERVING
20. Serve the eggplants warm
TIP
Cut a slice off the bottoms of the egg plant shells to help the sit well in the baking dish without toppling over.
Chef
