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Recipe by Emporion
Imam Bayildi is a typical side dish of Turkish cuisine, made of baked stuffed eggplants. It is named after the pleasure the Imam felt when tasting this dish, to the point of fainting (bayildi) from satisfaction.
Step 1 of 10: Peel and slice the onions
Step 2 of 10: Sauté them in the oil together with the whole garlic cloves
Step 3 of 10: Add the peeled tomatoes cut into small pieces
Step 4 of 10: Make 4 slits along the back of each eggplant
Step 5 of 10: Place the eggplants close together in a clay baking dish and fill the slits with the sautéed onion and tomato filling
Step 6 of 10: Sprinkle with salt and sugar
Step 7 of 10: Pour in two glasses of water
Step 8 of 10: Cover and simmer over low heat until they become tender
Step 9 of 10: Let them cool
Step 10 of 10: Arrange the eggplants on a serving plate and sprinkle with chopped parsley
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In summary: Contains nickel
In gray: not detected
| Average values | Per 100 g |
|---|---|
| Energy | 594 kJ142 kcal |
| Fat | 0.43 g |
| of which saturated fatty acids | 0.08 g |
| Carbohydrates | 34.66 g |
| of which sugars | 34.66 g |
| Fibre | 2.03 g |
| Protein | 1.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
