Eggplant Imambayalda

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Eggplant Imambayalda
07/06/2018
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Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings4
"Once you try Eggplant Imambayalda you`ll remember it for the rest of your life, guaranteed."

Ingredients

  • eggplants - 4 - 5 light purple, dark purple or white
  • onions - 2 - 3 heads
  • garlic - 3 - 4 cloves
  • parsley - 1/2 bunch
  • tomatoes - 17.5 oz (500 g) canned (if desired, use a blender)
  • salt - to taste
  • sugar - 1 - 2 pinches for the tomatoes
  • olive oil - 1/2 cup
measures

How to cook

Dark eggplants are bitter - leave them in salted water for 30-40 min.

Cut the eggplants through the middle, make holes with a fork, salt, sprinkle with olive oil, bake at 428°F (220 °C) until softened, mash them with a fork on top to make them look like boats.

Make the tomato sauce by mixing tomatoes with the coarsely chopped onions, add the parsley, stuff the eggplants, bake at 392°F (200 °C) for 30 min.

Optionally, sprinkle with grated cheese.

PS: Pour the rest of the sauce in the tray.

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