Imam Bayildi

İmam bayıldı

Ingrédients10

• small eggplants4
• onions3
• ripe tomatoes4
• garlic6 cloves
• olive oil150 ml
• flat-leaf parsley20 g
• sugar1 tsp
• salt1 tsp
• lemon juice1 tbsp
• black pepper1/2 tsp

Préparation

1. Trim the stems of the eggplants, peel them in stripes, and soak them in salted water for 20 minutes, then drain and pat dry.
2. Heat half the olive oil in a wide pan and fry the eggplants on all sides until softened and lightly browned, then set aside.
3. Slice the onions thinly and cook them slowly in the remaining oil until soft and golden, about 15 minutes.
4. Add chopped tomatoes, minced garlic, sugar, salt, and pepper and simmer until the mixture is thick and jammy.
5. Stir in chopped parsley and lemon juice, then slit each eggplant lengthwise and fill generously with the onion mixture.
6. Arrange the stuffed eggplants in a shallow pan, spoon any leftover filling around them, and add a splash of water.
7. Cover and cook gently for about 40 minutes until the eggplants are very tender and have absorbed the oil.
8. Cool to room temperature before serving; the dish is traditionally eaten lukewarm or cold.