Imam Baildi
Servings:
4
Prep Time:
30 minutes
Cook Time:
50 minutes
Difficulty:
Easy
Ingredients
- 4 medium eggplant
- 4 medium onion
- 4 cloves garlic
- 400 g tomato
- 30 g parsley
- 150 ml olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 200 ml water
Instructions
- Cut eggplants in half lengthwise, scoop out flesh leaving 1cm shell
- Chop eggplant flesh and set aside
- Dice onions and garlic, peel and chop tomatoes
- Heat 50ml olive oil in pan, sauté onions and garlic until soft
- Add chopped eggplant flesh, cook for 5 minutes
- Add tomatoes and parsley, cook for 10 minutes, season with salt and pepper
- Arrange eggplant halves in baking dish, fill with vegetable mixture
- Mix remaining olive oil with water, pour around eggplants
- Bake at 160°C for 40-45 minutes until eggplants are very tender
- Serve at room temperature or cold