Published in the TML Magazine Issue 10, 2020
IMAM BAYILDI – STUFFED EGGPLANT
By Meltem Atay
https://www.breezykitchen.com/
@breezy.kitchen
Ingredients
- 4 medium Italian eggplants
- 2 medium yellow onions (finely chopped)
- 2 medium tomatoes (peeled and finely diced)
- 2 sweet cubanelle peppers (finely sliced)
- 4 cloves garlic (finely chopped)
- 1 cup olive oil (for frying the eggplants)
- 3 tablespoons olive oil (for the filling)
- Salt & Pepper to taste
- 1 teaspoon sugar
- Fresh parsley (a bunch)
Instructions
- Peel the eggplants in stripes and soak them in salty water for 1/2 hour to get rid of their bitter taste. Wash and pat dry them with a paper towel. Using a sharp knife, make a slit cut, lengthwise. Be careful not to cut all the way through the other side.
- Put 1 cup olive oil in a frying pan. Fry the eggplants over medium heat, turning occasionally until they turn slightly brown. Remove from the pan. Set aside.
- Add olive oil into another pan. Sauté the onions and the cubanelle peppers until they are tender. Add tomatoes, garlic, salt, pepper, and sugar; and cook 8-10 more minutes, stirring occasionally. Set aside.
- Gently pull apart the eggplants along the slits, fill with the vegetable mixture. Arrange them in a pan, add 1 cup of hot water, cover and simmer for 8-10 minutes.
- Remove from the heat, set aside to cool down. Garnish with fresh parsley.
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