Main course

İmam Bayıldı

A dish that fills eggplants with slowly cooked onion, tomato, garlic, and herbs, braises them generously in olive oil, and serves them cool.

What you’ll need

• eggplants: 1200 g
• onion: 500 g
• tomatoes: 600 g
• garlic: 25 g
• olive oil: 140 ml
• parsley: 30 g
• sugar: 10 g
• water: 200 ml
• salt: 12 g

How to make it

1. Peel alternating lengthwise strips from the eggplants and make a deep lengthwise slit without cutting through. Rub with 6 g salt and rest for 30 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.