Aubergine Imam Bayildi Recipe

1. 1

   Cut the stems off the aubergines but don't peel.

2. 2

   Cut several length-wise slits in the aubergines, but don't slice through.

3. 3

   Heat 2 tb extra virgin olive oil in a small skillet and saute/fry the onion till it browns slightly.

4. 4

   Than add in tomato, salt, pepper, allspice, and parsley.

5. 5

   Cook over medium low heat till the mix breaks down to almost a puree.

6. 6

   Drain currents, and add in the to the tomato-onion mix, and cook for 10 more min.

7. 7

   Stuff the cooked mix in the slits in the aubergines with your fingers or possibly a knife.

8. 8

   Set the aubergines in a flame-proof dish which iwll just hold them.

9. 9

   Pour oil over the aubergines till oil level is about halfway up the aubergines.

10. 10

    Add in garlic & bay leaf to the oil.

11. 11

    Cover the dish and cook over very low heat for an hour or possibly till aubergines are very soft.

12. 12

    Turn them every 15 min.

13. 13

    WHen done, pour off excess oil and strain and store for re-use.

14. 14

    Cold and refridgerate aubergines overnight.

15. 15

    Serve cool with thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.