Main Course
🌍 Public
İmam Bayıldı (Stuffed Eggplants)
by @NomNomBraised eggplants with onions, tomatoes, garlic, and olive oil — a famous Turkish vegetable dish.
Source / link: Türkische Küche
Ingredients
Amounts adjust automatically.
| 4 Stück | Eggplants |
| 3 Stück | Onions |
| 4 Stück | Garlic cloves |
| 400 g | Tomatoes (chopped) |
| 1 TL | Tomato paste |
| 1 Bund | Parsley |
| 1 Prise | Sugar |
| 100 ml | Olive oil |
| je 1 Prise | Salt & pepper |
Preparation
Step by step through the recipe
- 1 Cut 4 eggplants lengthwise (as a pocket), season with 1 Prise salt and drain for 30 Minuten. Rinse and dry.
- 2 Fry in plenty of olive oil (100 ml) all around until they are soft. Leave the edge out.
- 3 Cut 3 Stück onions into rings, sauté in the remaining olive oil until translucent.
- 4 Add 4 Stück garlic cloves, 400 g tomatoes, 1 TL tomato paste and 1 Prise sugar and simmer for ca. 10 Minuten. Season with 1 Prise salt & pepper each and 1 Bund parsley.
- 5 Fill the 4 eggplants with the filling and place them tightly in a pot.
- 6 Pour in a little water and braise gently covered for ca. 30 Minuten.
- 7 Serve lukewarm or cold.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only eggplants, onions, tomatoes, olive oil. Serve with rice.
Nutrition
estimated per serving- Calories
- 364 kcal
- Protein
- 6 g
- Fat
- 26 g
- Carbs
- 32 g
