Main Course
🌍 Public
İmam Bayıldı (Stuffed Eggplants)
Braised 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
- 1Cut the eggplants lengthwise (as a pocket), salt them, and let them drain for 30 minutes. Rinse and dry.
- 2Fry them all around in plenty of olive oil until soft. Leave the edge.
- 3Cut onions into rings and sauté in olive oil until translucent.
- 4Add garlic, tomatoes, tomato paste, and sugar, and simmer for about 10 minutes. Season with salt, pepper, and parsley.
- 5Fill the eggplants with the filling and place them tightly in a pot.
- 6Add a little water and braise gently, covered, for about 30 minutes.
- 7Serve lukewarm or cold.
Notes & tips
Note: Contains NO milk, egg, soy, gluten — only eggplants, onions, tomatoes, olive oil. Perfect low-allergen for. Serve with rice.
Nutrition
estimated per serving- Calories
- 364 kcal
- Protein
- 6 g
- Fat
- 26 g
- Carbs
- 32 g