Quick Imam Bayildi
70% автентично · Mediterranean-inspired
A simplified version of the classic, using pre-chopped vegetables and a quicker baking method for a weeknight-friendly meal.
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Съставки
- Small eggplants4
- Onion1 large
- Garlic2 cloves
- Canned diced tomatoes1 can (14.5 oz)
- Olive oil1/2 cup
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
Wash eggplants and trim stems. Slice each eggplant lengthwise, about 3/4 of the way through, creating a pocket. Score the flesh inside.
- 3
Rub eggplants with salt and place cut-side down in a baking dish. Bake for 15 minutes until slightly softened. Drain liquid.
- 4
Finely chop onion and mince garlic. Drain canned tomatoes.
- 5
Heat 2 tbsp olive oil in a skillet. Sauté onion until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- 6
Add diced tomatoes, dried oregano, salt, and pepper. Cook for 3 minutes.
- 7
Stuff the eggplant pockets with the tomato mixture. Place stuffed eggplants in a baking dish.
- 8
Pour remaining 6 tbsp olive oil and 1/4 cup water around the eggplants. Cover with foil.
- 9
Bake for 25-30 minutes, or until eggplants are tender. Remove foil for the last 5 minutes.
- 10
Serve immediately.
