Imambayildi Recipe
Eggplant baked with garlic, onions, peppers and tomatoes served with pilaf and a salad.
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Ingredients
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Imambayildi
Method
Preparation
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.
Add Tomatoes and Seasoning
Stir in diced tomatoes, salt, and black pepper. Cook for another 5 minutes until the mixture is well combined.
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.
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.
Garnish and Serve
Once baked, remove from the oven, garnish with chopped parsley, and serve warm with pilaf and a fresh salad.