Imam Baildi With Feta

Recipe by Artandkitchen
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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