Turkish Imam Bayildi

Eggplant baked with tomatoes and onions for a savory dish.

Ingredients

• 2 medium eggplant
• 3 medium tomato
• 1 large onion
• 60 ml olive oil
• 2 cloves garlic
• 20 g parsley

Method

1. Halve and hollow out eggplants.
2. Sauté onions, garlic, and tomatoes in olive oil.
3. Fill eggplants with the mixture, bake at 180°C for 30 minutes.
4. Garnish with parsley before serving.

Chef's tips

• Score eggplants for even flavor distribution.
• Serve with rice or bread for a complete meal.