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Stuffed Eggplants (Imambayalda)

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Stuffed Eggplants (Imambayalda)
Image: Nina Ivanova Ivanova
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12/10/2017
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Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings3
"A popular Near Eastern dish but it takes a true chef to make it properly."

Ingredients

  • eggplants - 3
  • carrots - 1
  • tomatoes - 9 oz (250 g), fresh
  • onions - 2 heads, medium - sized
  • garlic - 2 cloves, coarsely chopped
  • black pepper - 1 tsp
  • bay leaf - 2
  • allspice - 3 - 4 grains
  • oil - 3 - 4 tbsp
measures

How to cook

Wash the eggplants well, cut off the green parts and cut them in 2 lengthwise. Salt them and leave for 30 min. to drain out their bitter juice.

In the meantime, prepare the rest of the vegetables. Dice the onions, peel the tomatoes and dice them as well, cut the garlic into coarse pieces.

Wash and peel the carrot, dice it.

Once the eggplants are drained, wash and dry them. Dig out their insides to form boats.

Heat the oil and fry the eggplant boats on both sides, 4 min. per side.

In the same oil, braise the carrots, onions and garlic for a few min. Add the tomatoes and the diced insides of the eggplants.

Season with salt, black pepper, bay leaf and allspice. Saute the mixture until it thickens and some of the water evaporates.

Fill the eggplants with the prepared mixture after removing the bay leaf and allspice. Bake them in a 356°F (180 °C) oven for about 25 min.

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