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İmam Bayildi

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Ingredients

Adjust Servings:
5 Eggplants For Frying
3 Tablespoon Olive Oil For Frying
2 Onion Medium size / For Mortar
12 Cloves Garlic For Mortar
3 Green Peppers For Mortar
3 Pinches Salt For Mortar
3 Pinches Black Pepper For Mortar
3 Tomatoes For Mortar
1/2 Bunch Parsley For Mortar
1 Teaspoon Sugar For Mortar
5 Tablespoon Water For Frying

İmam Bayildi

Cuisine:

Cut the head and ends of your eggplants. If your eggplants are too large, cut them in half in half and fry them in hot olive oil until they are soft. After frying them all, put them on a paper towel.

  • 80
  • Serves 5
  • Medium

Ingredients

Directions

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Cut the head and ends of your eggplants. If your eggplants are too large, cut them in half in half and fry them in hot olive oil until they are soft. After frying them all, put them on a paper towel.

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Steps

1
Done
15

Step 1 - Preparing for Surgery

Cut the head and ends of your eggplants. If your eggplants are too large, cut them in half in half and fry them in hot olive oil until they are soft. After frying them all, put them on a paper towel.

2
Done
25

Step 2 - Have the mortar ready

Chop the onions in thin slices. Cut the garlic in half. Don't shrink too much. Finely chop the peppers. Put your pan on the stove, add olive oil and heat it. First add your onion into your warmed oil and saute until it softens slightly. Add a little salt to your sauteed onions for easy sautéing of your garlic, pepper and vegetables and continue to sauté. Peel your tomatoes. Optionally, take the seeds out of your tomatoes and cut them into small cubes. Add salt and pepper to your onions and mix. Add the tomato and continue to sauté. Add the powdered sugar and mix. Finally, finely chop the parsley and take it in your sauteed vegetables and mix once, then remove from the heat.

3
Done
40

Step 3 - Lancet!

Arrange the eggplants in the pan. Open and expand the middle of them in a line with the help of a knife, be careful not to go down to the base. Sprinkle salt and black pepper in

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