dinner · vegan · vegetarian · dairy-free · gluten-free
Imam bayildi
Eggplants slow-cooked in olive oil and stuffed with sweet onions, garlic and tomato—served at room temperature.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
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Method
-
1
Salt eggplants 20 minutes, dry and fry in oil until soft and golden.
-
2
Cook onions and garlic slowly in oil 15 minutes; add tomatoes, sugar, salt and parsley.
-
3
Slit eggplants lengthwise and fill with the onion mixture.
-
4
Arrange in a dish with tomato slices on top and hot water around.
-
5
Bake at 180°C (350°F) for 40 minutes; cool to room temperature to serve.
