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.
Peel and slice the onions
Sauté them in the oil together with the whole garlic cloves
Add the peeled tomatoes cut into small pieces
Make 4 slits along the back of each eggplant
Place the eggplants close together in a clay baking dish and fill the slits with the sautéed onion and tomato filling
Sprinkle with salt and sugar
Pour in two glasses of water
Cover and simmer over low heat until they become tender
Let them cool
Arrange the eggplants on a serving plate and sprinkle with chopped parsley
Oven
Turchia
| Energy (kcal) | 142 |
| Carbohydrates (g) | 34.66 |
| of which Sugars (g) | 34.66 |
| Fat (g) | 0.43 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.04 |
| Fiber (g) | 2.02 |
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