Imam bayildi

Name: Imam bayildi
Prep time: 25 min
Cook time: 45 min
Yield: 4
Ingredients: 800 g Long aubergines; 300 g Onions; 350 g Tomatoes; 10 g Garlic; 15 g Parsley; 90 ml Extra virgin olive oil; 5 g Sugar; 150 ml Water; 7 g Fine salt

Turkey · 4 servings · Prep 25 min · Cooking 45 min · Medium

Turkish braised aubergines stuffed with onions, tomato and parsley, served lukewarm.

Ingredients

Long aubergines800 g
Onions300 g
Tomatoes350 g
Garlic10 g
Parsley15 g
Extra virgin olive oil90 ml
Sugar5 g
Water150 ml
Fine salt7 g

Allergens

None of the 14 main allergens in the ingredients.

Method

Peel the aubergines in alternating strips, make a lengthwise slit in each and salt them; leave for 20 minutes, then pat dry.
Brown them in 50 ml of oil on all sides for 8 minutes.
Soften the sliced onions with the garlic in the remaining oil for 10 minutes.
Add the diced tomatoes, sugar, salt and parsley and cook for 5 minutes.
Open the aubergines, fill them with the stuffing and arrange them in a baking dish with the water.
Bake in the oven at 180 °C for 35 minutes; serve lukewarm.

Nutrition facts (estimate)

	Per serving (302 g)	Per 100 g
Energy	1201 kJ / 287 kcal	397 kJ / 95 kcal
Protein	3.8 g	1.3 g
Carbohydrates	24 g	8.0 g
of which sugars	13 g	4.2 g
Fat	20 g	6.8 g
of which saturates	2.9 g	1.0 g
Fibre	8.3 g	2.7 g
Salt	1.8 g	0.6 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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