Imam Bayildi with Walnuts
2 servings
30 minutes
In Turkey, they love eggplants, and even more they love to cook from them a masterpiece of Ottoman cuisine - imam bayildi. These stuffed eggplants are also present in Greek, Macedonian, and Bulgarian cuisines, but under other names .
1
Wash the eggplants, cut them in half, carefully remove the flesh. Peel and finely chop the onion, remove the seeds from the pepper and chop it, chop the eggplant flesh and sauté all the vegetables in a small amount of oil with spices.
- Eggplant: 3 pieces
- Onion: 3 pieces
- Bell pepper: 0.5 piece
- Olive oil: 3 tablespoons
- Ground black pepper: to taste
- Khmeli-suneli: to taste
- Salt: to taste
2
Blanch the tomatoes, peel them, and chop. Add to the vegetables and simmer on low heat. Finally, add the nuts.
- Tomatoes: 250 g
- Walnuts: 2 g
3
Grease a baking tray with a little oil, place the eggplants, and fill them with the vegetable mixture. Bake for 20 minutes at 180 degrees. Garnish with finely chopped parsley. Serve with yogurt if desired.
- Olive oil: 3 tablespoons
- Eggplant: 3 pieces
- Parsley: 20 g
