Imam Bayildi

Ingredients for 4 servings:

• 4 eggplant(s)
• some salt and pepper
• 125 ml oil
• 2 large onions
• 500 g tomatoes
• 2 cloves garlic
• some parsley, chopped
• 1 pinch(s) of sugar
• 1 bay leaf, very finely crumbled
• 1 tbsp almond(s), finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Halve the eggplants lengthwise, score the flesh crosswise, then season with salt and pepper. Heat the eggplant halves in the pan with the oil until the flesh slides out easily. Remove from the pan and place on a plate. Roughly chop the onions and sauté about 2/3 of the tomato slices in the oil. Add the finely chopped garlic cloves and parsley and mix into the removed flesh. Season with salt, pepper, sugar, and the bay leaf. Stir in the chopped almonds. Fill the eggplant halves with the flesh seasoning mixture and place in a greased baking dish. Place the remaining tomato slices on top and season with salt and pepper. Bake in a preheated oven at 200°C on the middle rack for approx. 20-30 minutes. The dish can be served hot or cold. Tip: If you don’t want to go through the hassle of stuffing, you can also peel the eggplants, slice them, and cook them in oil with the remaining ingredients.