Stuffed eggplants with vegetables - imam bayildi

Let's get started. Cut the skin from the eggplant into strips to make it look like a zebra. Cut in half lengthwise. We take out the pulp using a teaspoon and set it aside; it will be useful to us. Grease the eggplant halves with oil and set aside for now.

Finely chop the onion and fry until soft. Cut bell and hot peppers into very small cubes. Finely chop the garlic. Scald the tomatoes with boiling water, remove the skin and chop finely. Grind the eggplant pulp in a blender or chop it finely.

Add the eggplant pulp, garlic, pepper and tomatoes to the onion in the pan. Stir and fry for 5 minutes. At the end, add pepper and spices.

Now let’s fill the eggplant “boats” with the resulting mixture. Place in a baking dish; if there are green tails, wrap them in foil so they don’t burn. Place in a preheated oven for 30 minutes.

Have you choked on your saliva yet? Then take it out, cool, sprinkle with finely chopped herbs and delight your loved ones! Bon appetit!