Turkish
Imam Bayildi
Eggplants baked with onion, tomatoes, and olive oil.
Time75 min
Servings4
Calories—
LevelMedium
Ingredients
- Eggplants2 pcs
- Onion1 pcs
- Garlic3 cloves
- Tomatoes3 pcs
- Olive oil2 tbsp
- Parsley20 g
Instructions
1
Preheat the oven to 180-200°C.
2
Prepare eggplants, onion, garlic, tomatoes and parsley: cut, boil, or saute the components that need precooking.
3
Arrange eggplants, onion, garlic and tomatoes in the dish in layers or as an even mixture.
4
Add olive oil as the topping, cheese, sauce, or aromatic part.
5
Bake until browned on top and fully cooked inside.
6
Let the dish rest for 5-10 minutes and serve.