Imam Bayildi

Recipe by MsBindy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces.
  • Lay them face down in a colander to allow the bitter juices to drain.
  • After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry.
  • Saute the onion in 1/4 cup olive oil until softened.
  • Add the parsley and basil.
  • Remove the onions from the skillet and combine them with the tomatoes. Salt to taste.
  • Oil a large baking pan and preheat the oven to 350°F.
  • Heat a Tbsp of olive oil and a Tbsp butter in the skillet.
  • Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste.
  • Rub the eggplant halves with a little oil and lightly salt them.
  • Mound each half with the vegetable mixture and top with the bread crumb.
  • Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil.
  • Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned.
  • Garnish each eggplant half with a lemon wedge.
  • Serve with Rice Pilav with Orzo or Bulhur Pilav.
Advertisement