Imam Bayildi | Mediterranean Baked Eggplant
(0)
75 min
Under an hour
Kifli Kukták
Klasszikus mediterrán tepsis sült padlizsán gazdag, karamellizált hagymás-paradicsomos és fokhagymás raguval töltve, fenyőmaggal sütve.
Preparation method
Preparation
Wash the eggplants, peel them lengthwise in stripes (peel off a strip of skin, leave a strip), then leaving the stems intact, cut a deep slit lengthwise down the middle of each, making sure the top and bottom remain intact.
Lightly salt the inside of the eggplants and let them stand for 15 minutes to release any bitter juices, then thoroughly pat them dry with paper towels.
Preparing the filling
Cut the onions into thin half-moons, slice the garlic, and dice the tomatoes. Heat 40 ml of extra virgin olive oil in a skillet.
Chef's tip
Imam Bayildi becomes even more delicious the next day as the flavors of the olive oil and vegetables meld together in the refrigerator.
You can toast the pine nuts in a dry pan beforehand for 1-2 minutes to give the dish an even more intense nutty flavor.
Ingredients
Discover also
We Also Recommend
Show all
35 min
Quick
Zucchini and Cottage Cheese Fritters with Dill Sour Cream | Crispy Summer Favorite
Kifli Kukták
Black Pepper Beef Tokány with Homemade Dumplings | Succulent Hungarian Classic
Kifli Kukták
Layered zucchini with dill and sour cream | Homestyle summer casserole
Kifli Kukták
Shepherd's Tarhonya with Beans and Sausage | Hearty Hungarian One-Pot Dish
Kifli Kukták
Hungarian-style lentil ragout with smoked pork collar | Hearty one-pot dish
Kifli Kukták
Summer layered green beans with sour cream | Juicy Hungarian casserole
Kifli Kukták
Layered wax beans with dill and sour cream | Homestyle summer casserole
Kifli Kukták
Sheep curd cheese and smoked cheese flatbread | Crispy homemade langalló
Kifli Kukták
Green bean paprikash with sour cream and nokedli | Home-style summer dish
Kifli Kukták
