Imam-bayildi with sweet pepper

4 servings

45 minutes

The recipe was shared by the brand chef of the Gayane's restaurant, Gayane Breiova.

Energy value per serving

• Calories: 250.9
• Proteins: 7.6g
• Fats: 16.6g
• Carbohydrates: 19.7g

Ingredients

• Eggplants: 500 g
• Tomatoes: 300 g
• Sweet pepper: 400 g
• Onion: 150 g
• Vegetable oil: 600 ml
• Walnuts: 100 g
• Salt: to taste
• Ground black pepper: to taste
• Garlic: to taste
• Coriander: to taste

Cooking steps

1. Peel the eggplants but not completely, leaving stripes like a zebra.

2. Slice into circles. Generously sprinkle with salt and leave for 30 minutes to remove bitterness. After that, rinse the eggplants and dry them with a paper towel.

   Required ingredients:

   • Salt:  to taste

3. Heat the pan, add vegetable oil. Fry the eggplants on all sides.

   Required ingredients:

   • Vegetable oil: 600 ml
   • Eggplants: 500 g

4. Place the fried eggplants on a sieve or paper towel to remove excess oil.

5. Cut the pepper into pieces and fry in the same pan, then place on a sieve or paper towel.

   Required ingredients:

   • Sweet pepper: 400 g

6. Slice the onion into rings and fry in the same pan, then place on a sieve or paper towel.

   Required ingredients:

   • Onion: 150 g

7. Cut the tomatoes into thick slices and quickly fry on both sides. Do not remove the skin.

   Required ingredients:

   • Tomatoes: 300 g

8. Finely chop the garlic, walnuts, and cilantro.

   Required ingredients:

   • Garlic:  to taste
   • Walnuts: 100 g
   • Coriander:  to taste

9. In a deep bowl, combine all the ingredients. Add pepper and mix well.

   Required ingredients:

   • Ground black pepper:  to taste

10. The appetizer is ready! It can be served both cold and hot.