Turkish cuisine · Vegetable Dishes

İmam Bayıldı

Eggplant braised in olive oil with a tomato-onion filling.

Ingredients · for 4 servings

• 4 eggplants
• 3 onions
• 3 tomatoes
• 4 cloves garlic
• 150 ml olive oil
• 1 tsp sugar

Instructions

1. Peel the eggplants in stripes and fry.
2. Braise the onions, garlic and tomatoes into a slightly sweet filling.
3. Slit the eggplants, fill them and place in the roasting pan.
4. Braise gently with olive oil and a little water for 30 min., serve lukewarm.