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Imam Bayildi Stuffed Eggplant
Whole eggplants slow-braised until collapsing, stuffed with sweet onion, tomato and garlic confit in olive oil.
Ingredients
Instructions
Slash each eggplant lengthwise down the middle without cutting through.
Salt eggplants 30 minutes, rinse and dry.
Slowly cook onions, garlic and tomatoes in olive oil with sugar and cinnamon until very soft.
Stuff filling into each eggplant slash. Place in a baking dish.
Add 100ml water, cover with foil and bake at 180°C for 45 minutes until completely tender. Serve cold or at room temperature with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
