Lunch · Turkish
İmam Bayıldı
Turkish eggplant stuffed with onions, tomato and garlic, gently cooked in olive oil.
- per serving
- 337 kcal
- Protein
- 7 g
- Total time
- 1 h 3 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Split the 300 g of eggplant lengthwise without separating the halves and score the flesh in a crisscross pattern.
Brown them for 8 minutes in 10 g of olive oil, cut side down, until the flesh is soft.
Slice the 130 g of onion and chop the 8 g of garlic, then soften them for 10 minutes in the rest of the oil until golden.
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