ReceptnaptárImam bayildi (aubergines stuffed with onion and tomato)
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Ingredients
Method
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- Halve the aubergines lengthways, score the flesh, salt and leave for 10 minutes, then pat dry.
- Fry cut side down in a little oil for 5 minutes and put in a baking tin.
- Cook the onions in the rest of the oil for 10 minutes until soft, add the garlic, tomatoes and sugar, season, cook for 5 minutes and stir in the parsley.
- Press the aubergines down slightly and pile the onion-tomato mixture generously on top; pour 100 ml water underneath.
- Bake at 190 °C for 40 minutes; packed in portions it keeps 4 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
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