Imam Bayildi with Pine Nuts and Mint
80% автентично · Aegean Turkish
A flavorful variation of Imam Bayildi, incorporating toasted pine nuts for texture and fresh mint for a bright, aromatic finish, reflecting Aegean culinary influences.
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Съставки
- Large eggplants4
- Onions2 large
- Garlic cloves5
- Tomatoes3 ripe
- Fresh mint1/2 bunch
- Pine nuts1/4 cup
- Olive oil3/4 cup
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Стъпки
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare eggplants as in the classic recipe: score lengthwise pockets.
- 3
Rub eggplants with salt and bake cut-side down for 20-25 minutes until softened. Drain liquid.
- 4
Finely chop onions and garlic. Dice tomatoes. Chop mint.
- 5
Toast pine nuts in a dry skillet until golden brown. Set aside.
- 6
Heat 1/4 cup olive oil in a skillet. Sauté onions until softened, about 8-10 minutes. Add garlic and cook for 1 minute.
- 7
Add diced tomatoes, salt, and pepper. Cook for 5-7 minutes until tomatoes soften.
- 8
Stir in chopped mint and toasted pine nuts. Mix well.
- 9
Stuff the eggplant pockets with the mixture. Place stuffed eggplants in a baking dish.
- 10
Pour remaining 1/2 cup olive oil and 1/2 cup water around the eggplants. Cover with foil.
- 11
Bake for 40-50 minutes, until eggplants are very tender. Remove foil for the last 10 minutes.
- 12
Garnish with extra fresh mint leaves before serving.
