Kitchen appliances and utensils
- knife;
- cutting board;
- pan;
- paper towels;
- ceramic mold;
- plate;
- oven.
Ingredients
- Eggplant - 2 pcs.
- Salt - 1 tbsp. l
- Sunflower oil - 70 ml
- Tomato - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Dill or parsley - 1 bunch
- Mint - 2-3 branches
- Olive oil - 2 tbsp. l
- Lemon juice - 1 tbsp. l
- Sugar - 1 tbsp. l
- Ground nutmeg - 2 g
- Water - 70-100 ml
Step cooking
Eggplant cooking
- I wash 2 eggplants well. You do not need to clean them completely, we do not cut the tails (they will be needed when we get eggplants for them after frying). Cut along one strip of eggplant skin on one side, then cut on the other, opposite side, then also cut two more strips from opposite sides. It turns cross-on-cross.
- Cut the eggplant in the middle, but not completely.
- Sprinkle with salt inside, wipe with a little dry salt outside. Leave for 30 minutes.
- Pour 70 ml of vegetable sunflower oil into the pan, heat it. Fry the eggplants in a pan from all sides until golden brown. We spread it on paper towels so that they absorb excess fat. Leave to cool.
Cooking toppings
- Dice 1 tomato, drain the juice. We cut the onion into small half-rings in thickness.
- Finely chop a small bunch of dill or parsley and a few sprigs of mint. Grind 2 cloves of garlic.
- Pour 2 tbsp into the pan. l olive oil, warm it up. We send chopped onions. Sprinkle it with 1 tbsp. l Sahara.
- Fry until caramelized onions and golden.
- Spread chopped tomato and chopped garlic to the onion. Add 2 g of ground nutmeg.
- Squeeze 1 tbsp of lemon l juice and pour into the pan.
- Mix everything and simmer for 5 minutes. At the end, add chopped dill.
Collect the dish
- We put eggplants in a heat-resistant ceramic mold. Push the edges where the cuts are made.
- We put stuffing in cooled eggplants.
- Pour some water, about 70-100 ml, into the bottom of the mold.
- We put in the oven, bake for 10-15 minutes at a temperature of 180 degrees.
Useful information
- You can cook eggplants not only whole, but also sliced in half, plates or circles. Then you need to lay out the filling on top.
- If you cook with plates, then first you need to cut the eggplant in half and put in salt water to get bitterness. If you cook whole, pre-soak the eggplants, because it takes more time to soak them.
- You can add bell pepper, rice, spices, herbs to the filling.
- You can peel a tomato.
- Eggplant can not be fried before putting the filling, and bake in the oven, then they will not be so greasy.
- To check the readiness of the eggplant, you need to pierce the middle of the eggplant with a fork. If it is soft enough, it means the eggplants are ready, if the middle is a little tight, then hold them still in the oven.
Video recipe
In this video, you will see how you can cook the Turkish national dish Imam Bayaldy from eggplant. You will see how eggplants are prepared for frying, how to prepare the filling, how eggplants are stuffed and baked.
Recipes of oriental cuisine have long been popular throughout the world, and some dishes have become part of other cuisines of the world. So this recipe has become popular thanks to the vegetables that are common with us. Options for cooking can be different, but eggplant, onions, tomatoes and sugar always remain unchanged. If you are not familiar with this recipe, be sure to try. And after cooking, share your impressions. You will definitely like it. Enjoy your meal!
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