Eggplants Imam Bayildi


  • Eggplants 4 big
  • Onions 3 big cut into slices
  • Garlic 4 cloves chopped
  • Parsley 1 small bunch finely chopped
  • Tomatoes 3 diced
  • Olive oil 1 small cup
  • Sunflower oil for frying
  • Salt - pepper
  • Sugar 1 pinch


Wash and peel away some of the eggplants’ skin lengthwise in stripes.Leave them into a bowl with salted water for 3 minutes and then drain them well.Heat the sunflower oil in a frying pan and fry the eggplants slightly,drain them using a skimmer to remove the excess oil and line them into a roasting pan.Heat the olive oil  in a frying pan and saute the onion and the garlic.Add the tomatoes,salt,pepper,the sugar and finally the finely chopped parsley.Mix thoroughly,add a little water and let the mixture bake for 10 minutes.Score the eggplants in the middle using a knife and stuff them with the filling.Add some water in the roasting pan and bake in preheated oven at 180 degrees for 30-40 minutes until brown on top.Serve hot or warm,accompanied with feta cheese(optional).


Comments are closed.