Foodbook #637 Imam bayildi

Foodbook #637 Imam bayildi


e9c5885c79450a8bd84b6641d5b293ec7315fa37f1bd2db29b5c431e03998325.jpgH

Good morning my friends and happy weekend, you can’t imagine how much I love this food so I wanna share it with you


Ingredients

10 medium aubergines
6 medium onions dry (Vatikiotika or Zakynthos or Kranidi are hotter but very sweet when cooked)
6 garlic
6 large ripe tomatoes
1½ φλ. olive oil
1 tbsp. sugar
1/2 bunch parsley
1 lemon (juice)
salt
freshly ground pepper


Preparation

For Imam Baildi eggplants,
very important is the preparation we have to do in the aubergines. First, wash them well and remove 1 small slice from the front (not from the stalk, on the other side). Peel each eggplant with a knife (white stripe-purple stripe). We carve them lengthwise and open the middle (not the edges) like boats for the Imam Baildi aubergines.

In a bowl full of water with 1 tbsp. dip the aubergines in salt and let them stand for 30 minutes, to soften and open.

We make the filling for the Imam Baildi aubergines
Peel the tomatoes, either by dipping them in boiling water for a few seconds, after first cross-cutting their noses, or by filing them with the blade of a knife. This easily separates the skin from the flesh. Cut in half and with a spoon or squeezing remove the seeds. Finely chop them with a knife.
Cut the onions into thin slices and the garlic finely chopped.
Put them in a bowl, add the tomatoes, the chopped parsley, salt, sugar and pepper.
We mix everything very well.
Fill the aubergines
We have meanwhile preheated the oven to 200 degrees C on the heating elements.

Remove the aubergines from the salt water, squeeze them well with your hands and with a spoon fill the case that we have carved along their flesh.
We throw the remaining filling on top of them.
Place them in a pan, side by side, side by side, pour the lemon juice, olive oil and 1 cup over them. water.
Cover the pan with greaseproof paper and with a lid or foil well all around, to close.
We can also use a hull. Bake for 45 minutes to 1 hour, until they are left with only the oil.
Towards the end of baking, uncover the pan.
How we serve
Serve them lukewarm or cold.
We can sprinkle them with a little grated feta towards the end of baking.
Otherwise, serve them cold with a piece of feta cheese on the side.


Stay safe and healthy my friends and take care of your people

My best wishes from Greece

How do you rate this article?


6

0

Krevasilis
Krevasilis

Multiple sclerosis survivor


My life with multiple sclerosis
My life with multiple sclerosis

Is bitch but it’s mine

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.