Baked eggplant recipe imam - baildi



1 ½ pound eggplant moderate size


½ cups of olive oil

1ib. (½ kg) sliced ??onions

1 to 2 tomatoes cut in slices

4 cloves of garlic chopped

2 tablespoons chopped parsley

Salt and pepper

Baked eggplant recipe “imam - baildi”
1 teaspoon dry mint

1 teaspoon sugar

1 teaspoon herb mixture (to your taste)

How to cook:

1. Wash the eggplants, carve it with a knife, sprinkle them with salt and Put them for about 1 hour in water, otherwise they will be bitter and will ruin your recipe.

2. Eggplant before frying needs a little soak in salted water and then they will absorb less oil.

Eggplant fry in a little oil, periodically adding it as needed.

3. Mix the onions, rest tomatoes, garlic, parsley, mint, salt, pepper, sugar and remaining olive oil in a saucepan, add slightly eggplant flesh and to cook all over medium heat for 20 minutes.

4. Put the rest eggplant in a baking pan, fill with this delicious stuffing, put over the tomato slices, sprinkle with the herbs and mix Bake for 45 minutes in preheated oven got at 392 F (200 C).

5. Like all oily, the imam baildi served warm or cold. Why break tradition?

Bon appetite!