İmam Bayıldı (Stuffed Eggplant in Olive Oil)

by @ikrecipes

Eggplants fried in olive oil and stuffed with lots of onion and tomato; a legendary cold olive oil dish.

Ingredients

  • 4 eggplants
  • 2 onions
  • 4 cloves garlic
  • 2 green peppers
  • 3 tomatoes
  • ½ bunch parsley
  • ½ cup olive oil
  • 1 tsp sugar
  • ½ cup hot water
  • salt (to taste)

Method

  1. Peel the eggplants in stripes, soak them in salted water for 15 minutes, dry and lightly fry them in olive oil.
  2. In the same oil, cook the sliced onions and garlic for 10 minutes until soft.
  3. Add the chopped peppers and 2 tomatoes and cook for 5 minutes; add the parsley, sugar and salt.
  4. Lay the eggplants in a pot, slit them open and fill them; top with tomato slices.
  5. Add the hot water, cover and cook over low heat for 30 minutes. Serve cold.