Imambayildi(The Priest Fainted)

1. 1

   Remove the stems of the eggplants, leaving 2 cm.

2. 2

   Peel the eggplants, leaving lengthwise bands 2 cm. wide (to prevent the eggplant crumbling while cooking).

3. 3

   Fry in olive oil, turning them on all sides (they may be previously treated with salt to prevent them absorbing too much oil while cooking).

4. 4

   In a frying pan, brown the onion which has been cut into small pieces.

5. 5

   When the onion and garlic begin to turn brown, add the chopped parsley. Split the eggplants lengthwise, removing some of the seeds if necessary, spreading the two halves apart.

6. 6

   In the cavity, put the mixture of garlic, onion and cooked parsley.

7. 7

   Garnish each eggplant with a tomato ring, then place in a baking dish.

8. 8

   Place the water and remaining oil in the bottom of the dish, if none remains, make a sauce with 2 or 3 tomatoes.

9. 9

   Place in a warm oven for 30 minutes.

10. 10

    Serve cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.