Imam bayildi
Instructions
Peel and cut the onions.
Let them soften in the oil along with the whole garlic cloves.
Add the tomatoes peeled and cut into small pieces.
Drill 4 slits along the back of the eggplant.
Arrange the Eggplant one next to another in a crock and fill the cracks with the filling of sauteed Onions and tomatoes.
Sprinkle with salt and sugar.
Pour two glasses of water.
Cover and simmer on low heat until they become very tender.
Let them cool down.
Place the eggplant in a service dish and spolveratele with chopped parsley.
Ingredients and dosing for 4 persons
- 6 long eggplant
- 6 onions
- 3 big tomatoes
- 8 cloves of garlic
- 1/2 teaspoon of salt
- 4 teaspoons of sugar
- 1 glass of olive oil extra virgin
- 1 sprig of parsley