Turkish-Style Eggplant
Description
A delicious appetizer for any gathering. This dish is called "Imam bayildi," which in Turkish means "the imam fainted or went mad" from the taste of this dish. And it is very easy to make. Turkish-style eggplant means plenty of vegetables, a wonderful aroma and flavor. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making Turkish-style eggplant.
- 2
Step 2
Wash the eggplant and cut it in half lengthwise. With a teaspoon or a knife, scoop out the flesh from each half. Place the eggplant in a greased baking dish and bake in an oven preheated to 180°C for 20–25 minutes.
- 3
Step 3
Peel, wash, and finely chop the onions and garlic. Place in a skillet with sunflower oil.
- 4
Step 4
Clean the bell pepper, wash it, and chop finely. Add to the onion.
- 5
Step 5
Finely chop the mushrooms and add them to the skillet as well. I had canned mushrooms.
- 6
Step 6
Chop the tomato any way you like and add it to the onion, pepper, and mushrooms.
- 7
Step 7
Sauté the vegetables in a skillet for 10–12 minutes until tender; season with salt to taste.
- 8
Step 8
Add the chopped parsley and mix.
- 9
Step 9
Fill each eggplant half with the prepared vegetables.
- 10
Step 10
Bake in the oven for 15 minutes at 180 degrees. Sprinkle with grated cheese at the end.
- 11
Step 11
Turkish-style eggplants are ready. They can be served at the table.