Imam bayaldy Turkish eggplant

Step-by-step cooking

1. Step 1:

   

   How to cook imam bayaldy? Measure out all the necessary ingredients. Take eggplants strong, without flaws, the same size. The appearance and quality of the whole dish depends on the appearance of eggplants.

2. Step 2:

   

   Wash the eggplants, cut the skin along thin strips in some places. In each eggplant, make a deep longitudinal incision, trying not to damage the walls of the vegetable. Salt the eggplant inside and out. Leave it on for 30 minutes.

3. Step 3:

   

   Prepare the products for the filling. Wash the tomatoes. Peel the onion from the husk and wash it too. Dry the vegetables. Also wash the greens, shake them off, and dry them.

4. Step 4:

   

   Cut onion into strips. Cut the tomatoes into cubes, drain the juice, leaving only the pulp. If desired, you can remove seeds from tomatoes. And also cut off the skin from them, holding them in hot water for a few minutes.

5. Step 5:

   

   Chop garlic, parsley and mint with a knife.

6. Step 6:

   

   Heat vegetable oil in a frying pan and fry eggplants on it from all sides until golden brown.

8. Step 7:

   

   Separately, heat the olive oil in a frying pan, put the onion and sugar and fry until the onion has a caramel color.

9. Step 8:

   

   Add tomatoes, garlic, nutmeg, lemon juice and salt to the onion. Stir and simmer together for 5 minutes. If there is a lot of liquid left, drain it.

10. Step 9:

    

    Add chopped greens to the roast. Mix everything and remove from the heat.

11. Step 10:

    

    Push the edges of the eggplant at the cut point to make a recess.

12. Step 11:

    

    Fill the eggplant with filling. Transfer them carefully to the prepared baking dish. Pour a little water on the bottom of the mold and warm it in a preheated oven for about 10 minutes. The dish is ready! Imam bayaldy is served hot or warm.