Imam bayildi
Eggplant provides fiber and potassium, while tomatoes and peppers add vitamin C and moisture. The vegetable filling is stewed until tender and then baked inside the eggplant. Let the hot eggplant rest briefly before serving.
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Inventory: Oven
Goes well with: Snacks, Vegetables
541
Servings: 6 (1 serving ≈ 219 gram)
Digestion time: 3 hour
Slice shallow cuts into eggplant (600 g), season with table salt (to taste) and leave for 10 minutes, then pat dry.
Fry onion (200 g) and bell pepper (150 g) for 6 minutes. Add tomato (300 g), garlic (9 g), table salt (to taste) and black pepper (to taste), then stew the filling for 10 minutes.
Fill the eggplant using the prepared mixture and bake at 190 C for 25–30 minutes. Let it stand for 5 minutes; use olive oil (54 g) for frying and the dish.
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