Imambayildi Recipe

Preparation

1. 1

   Prepare the Eggplants

   Slice the eggplants in half lengthwise. Score the flesh with a knife in a crisscross pattern and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.

2. 2

   Sauté the Vegetables

   In a skillet, heat half of the olive oil over medium heat. Add chopped onions, garlic, and bell peppers. Sauté until softened, about 5-7 minutes.

3. 3

   Add Tomatoes and Seasoning

   Stir in diced tomatoes, salt, and black pepper. Cook for another 5 minutes until the mixture is well combined.

4. 4

   Prepare Eggplants for Baking

   Rinse the eggplants to remove excess salt and moisture, then pat dry. Place them cut-side up in a baking dish and drizzle with the remaining olive oil.

5. 5

   Fill and Bake

   Spoon the sautéed vegetable mixture into the eggplant halves. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30-35 minutes.

6. 6

   Garnish and Serve

   Once baked, remove from the oven, garnish with chopped parsley, and serve warm with pilaf and a fresh salad.