IMAM BAYILDI
Steps:
- 1. Preheat the oven to moderate 350 degrees F. Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for about 8-10 minutes, until the cut sides are golden. Remove from the pan and scoop out some flesh lining the skins. 2. Heat the remaining olive oil in the same frying pan and cook the onion over medium heat for 8-10 minutes, until transparent. Add the garlic and cook for another minute. Add the tomato, oregano, parsley, currants, cinnamon, reserved eggplant flesh and salt and pepper, to taste. 3. Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. 4. Mix the lemon juice, sugar, tomato juice and some salt and pour over the eggplant. Cover and bake for 30 minutes, then uncover and cook for another 10 minutes. To serve, place on a serving platter and lightly drizzle with any remaining lemon juice. Note: This dish is best served at room temperature and makes an excellent first course.
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Jason Yahya
[email protected]I can't wait to try this recipe! It looks so delicious.
davicy anthony
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and flavorful meal.
Kiberu Johnbaptist
[email protected]I've never made Imam Bayildi before, but this recipe made it easy. I'm so glad I tried it!
Antoinette Patterson
[email protected]The recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Hamza Amin
[email protected]This dish is so beautiful and elegant. It's perfect for a special occasion.
Alex Leonard
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The filling was so good that it made me forget all about the eggplant.
Ripon Rome
[email protected]This recipe is a keeper! I've made it several times and it's always a success.
asim shahzad
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Thato Komape
[email protected]The recipe was easy to follow and the dish turned out great! The eggplants were tender and the filling was delicious.
Brooke Custy
[email protected]This is the best Imam Bayildi recipe I've ever tried! The eggplants were cooked to perfection and the filling was so flavorful. I will definitely be making this again.