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Imam bayaldi
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Imam bayaldi

60 min4 serv.20 февр. 2026 г.

Description

In this recipe, eggplants are stuffed in such a way that there's no need to remove the flesh. The filling consists of vegetables with spices, making the dish suitable for fasting individuals or vegetarians.

Instructions

  1. 1

    Step 1

    Step 1

    With a vegetable peeler, remove 4 strips from each eggplant to make it striped. This way, it will be able to hold more filling. Make a cut down the middle of each eggplant, going deep but not all the way through to the ends.

  2. 2

    Step 2

    Step 2

    Finely chop the onion and garlic.

  3. 3

    Step 3

    Step 3

    Dice the tomatoes and peppers.

  4. 4

    Step 4

    Step 4

    In a skillet, heat half of the oil and fry the eggplants on all sides for about 8 minutes each.

  5. 5

    Step 5

    Step 5

    Place the eggplants into a baking dish.

  6. 6

    Step 6

    Step 6

    Heat the remaining oil in a skillet and sauté the onion with garlic, then add the peppers and tomatoes.

  7. 7

    Step 7

    Step 7

    Add cilantro, sugar, cumin, and tomato paste. Cook, stirring, until the vegetables are tender. Season with salt and pepper to taste.

  8. 8

    Step 8

    Step 8

    Carefully open the eggplants and place the filling inside. Bake in the oven (180°C) for 30-40 minutes.

  9. 9

    Step 9

    Step 9

    Let it cool slightly and serve with coriander leaves.