Imam Bayildi
Ingredients
3 eggplants
2 red onions, sliced
1 can diced tomatoes or 3 large tomatoes peeled and diced
1 tsp cinnamon powder
1 bunch parsley
Extra virgin olive oil
Method
- Slice eggplants into thick rounds, salt and let stand for 15 minutes
- Heat oven to 200C
- In the meantime, cook the onions in a heavy based fry pan with ¼ cup olive oil until they soften. Add the tomato, cinnamon, season and simmer for 10 minutes. Add parsley.
- Wash the eggplant pieces and dry
- Line a baking tray with baking paper; brush each piece of eggplant with olive oil and place on tray. Bake until golden, turning once
- Place each piece of eggplant in a baking dish and some onion mixture on top
- Reduce oven to 180C and cook eggplant and onions for 15 minutes or until golden
Tip:
Serve at room temperature with some Greek style yoghurt
Δοκιμαστε επισης
Kολοκυθοκορφάδες γεμιστοί με ρύζι και μυρωδικά
