Imam Baildi With Feta
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
Directions
- Wash the eggplants, cut the ends and make a big long cut for the filling.
- Grease the eggplants with 1 tablespoon of oil and grill them in a big baking mold under the grill of your oven. Turn it occasionally until they change the color everywhere.
- In the meanwhile (but keep an eye to the eggplants!) fry the onions in the remaining oil, when they are soft add the garlic and fry 3 more minutes.
- Add the half of the tomatoes, parsley, pepper and adjust the salt to your taste.
- Fill the eggplant in the baking mold with the onions mix, but let at least 3 tablespoons in the frying pan.
- Adjust on every eggplant one piece of feta.
- Arrange the potatoes (if used) around the eggplants.
- Add the remaining tomatoes to the onion in the pan. Add some salt (about 1/2 teaspoon) and cover your eggplants and potatoes with this tomatoes sauce.
- Bake about one hour at 170-180°C or until the potatoes are ready (heat and timing are basing it on convection oven). From time to time check if it is not drying to much, if necessary add 1/2 cup of water or white wine.
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