Eggplant (also known as oberżyna) is one of the most commonly used vegetables in the kitchens of the Mediterranean and the Middle East. Its unique structure allows him to absorb flavors like a sponge – hence yes It is often combined with aromatic sauces, spices and herbs.
In Imam Bayıldı, the eggplant is the foundation – baked in full, filled with onion stuffing, garlic, tomatoes And – in slightly contemporary versions – also colorful peppers. This dish is meatless, but definitely filling and nourishing.
It is a dish from the “Little ingredients, but necessarily good quality” category. Here is a list of products for 3 portions:
- 3 medium -sized eggplant,
- 3 colorful peppers (preferably different: red, yellow, green),
- 1 large onion,
- 2 cloves of garlic,
- 1 can of cut tomatoes or homemade preserves,
- olive oil – a minimum of 5-6 tablespoons,
- Spices: salt, pepper, sweet pepper, Provencal herbs.
Optional: yogurt sauce cacik (Turkish sauce of cucumbers and yogurt) for served and fresh bread (e.g. baguette or pita).
1. Cooking eggplants
Start with eggplants – wash them and do not peel them. In a large pot, boil the water, then gently dip the eggplant and cook for 6-8 minutes, turning them halfway. Thanks to this, they will be soft, but they will keep their shape, which will facilitate stuffing.
After cooking, put them aside to cool.
2. Preparation of vegetable stuffing
In the meantime, heat the oil in a pan. Cut the onion into thin feathers, peppers into thick cubes, and finely chop the garlic or squeeze through the press. Put the onion and garlic on hot oil first, fry for 2-3 minutes, and then add the peppers. When the vegetables are slightly applied, pour in tomatoes. Season with salt, pepper, sweet pepper and herbs. Simmer for a few minutes until the stuffing becomes denser and more aromatic.
3. Stuffing and burning
The cooled eggplant, gently cross -section – not entirely, so as to create a “pocket”. With your fingers, light the center and fill it with prepared stuffing – as abundantly as possible.
Place the stuffed eggplant in an ovenproof dish, sprinkle with an additional portion of olive oil, cover with aluminum foil or lid and bake in an oven preheated to 190 ° C for about 25-30 minutes.
This dish you can serve hot – as a main course – or cold as an exquisite appetizer. It tastes great with Cacik yogurt sauce (or its Greek counterpart – tzatziki), as well as with fresh bread, which you can collect every drop of delicious sauce from a plate.
If you want to surprise guests, give the dish in ceramic, individual coquet – the effect will be as spectacular as the taste.
Source: NowowoPuje.pl
