Hungry Man
Senior Member
Imam Bayıldı
View: https://youtu.be/JicVDvolG_I
Ingredients:
Instructions:
Ingredients:
- 4 eggplants
- 2 tomatoes
- 3 green chilies
- 1 red paprika pepper
- 3 onions
- 6 cloves of garlic
- ½ bunch of parsley
- ¼ cup vegetable oil
- ¼ cup olive oil
- 2 tsp black pepper
- 2 tsp granulated sugar
- Salt to taste
- 2 tbsp of tomato paste
Instructions:
- Peel the skin of the eggplants in stripes (optional) and soak them in salted water for 15 minutes
- Cut the onions into strips, slicing vertically from root to to stalk
- De-seed the green chilies and the paprika peppers and cut into strips
- Peel the skin of the tomatoes and dice into cubes
- Roughly chop the garlics and the parsley
- Remove the eggplants and pat dry them
- Drizzle 2 tbsp olive oil over the eggplants and sprinkle 1 tsp of salt
- Rub with your hands to coat the eggplants with the olive oil
- Transfer to an oven tray and bake in the oven at 200°C / 400°F for 20 - 25 minutes
- Add ¼ cup vegetable oil and ¼ cup olive oil to a pan on medium heat and add the onions
- Cook the onions until soft and add the chopped garlic cook until fragrant for few minutes
- Add the chilies and the paprika pepper, stir and cook until the peppers are slightly soft
- Salt to taste, add ½ tsp black pepper and 1 tsp sugar
- Finally, add the tomatoes and stir until the tomatoes are cooked
- Remove from heat and transfer the filling to a small bowl and add half of the chopped parsley
- Cut open the eggplants slicing gently in the middle vertically and transfer to a baking tray
- Fill the eggplants with the filling
- In a sauce pan on low heat, add 1 tbsp of tomato paste, ½ tsp salt and ½ tsp black pepper
- Add 1 cup of water and stir to combine while the sauce warms up and thickens a bit
- Once it starts to boil, pour the sauce over the eggplants
- Bake in the oven at 180°C / 360°F for 15-20 minutes
- Let it cool down to room temperature before serving
- Garnish with the remaining sauce from the tray and the rest of the chopped parsley
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