The most delicious and elegant way to enjoy eggplant! Once you try this red pepper İmam Bayıldı (Stuffed Eggplant) recipe, you won't be able to give it up!
1.5 tea glasses vegetable oil (about 150 ml / 1/2 cup + 2 tbsp)
1 onion
1 red pepper
4 tomatoes
3 cloves garlic
1 dessert spoon salt (about 2 tsp)
2 sugar cubes
How to Make İmam Bayıldı (Stuffed Eggplant)
Divide the 4 eggplants into thirds. Peel a thin strip of skin from the sides and bottom of each piece. (As shown in the photo.) Then hollow out the centers, toss them all in a bowl with 1/2 tea glass (about 50 ml / 3 tbsp) of vegetable oil, arrange on a parchment-lined baking tray, and bake in a preheated oven at 200°C (390°F) until lightly golden.
In a pan, sauté 1 julienned onion and 1 julienned red pepper in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Add 4 grated tomatoes. Stir in 3 finely chopped garlic cloves, 1 dessert spoon (about 2 tsp) of salt, and 2 sugar cubes, and cook until the tomatoes are done.
Fill the hollowed eggplants with the prepared stuffing and arrange them in a pot. Add water to reach halfway up the eggplants and cook until tender.
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