Recipe
İmam bayıldı
"The imam fainted" — whole eggplants braised in olive oil with a sweet onion, tomato and garlic filling. A famous Ottoman meze, always served at room temperature.
- Preparation
- 25 minutes
- Cooking
- 55 minutes
- Total time
- 80 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 463 kcal
- Protein
- 4.5 g
- Carbohydrates
- 26 g
- Fat
- 38.5 g
Ingredients
- Eggplants (small-medium)4 kom
- Onions3 kom
- Garlic6 čehova
- Ripe tomatoes400 g
- Tomato paste1 žlica
- Olive oil150 ml
- Sugar1 žličica
- Fresh parsley30 g
- Saltpo ukusu
Instructions
- 1
Peel the eggplants in lengthwise stripes, sprinkle them with salt and let them sit for 15 minutes, then pat thoroughly dry.
- 2
Fry the eggplants in about two thirds of the olive oil over medium-high heat, turning, until golden on all sides and half-soft. Set aside.
- 3
Slice the onions into thin half-moons and cook them slowly in the remaining oil with a pinch of salt until sweet and soft, about 10 minutes.
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