Eggplants stuffed with vegetables (imam bayildi)


  • 4 medium long eggplants
  • 3 cloves garlic
  • 1 green pepper
  • 2 ripe tomatoes
  • 1 cup olive oil
  • Parsley
  • Salt
  • Pepper
  • Frying oil


Cut off the ends of the aubergines and cut them in half lengthwise.

Peel them, leaving a strip of skin lengthwise on each side.

Salt them and let the bitterness drain in a sieve for 30 minutes.

Meanwhile, peel and cut separately the onions into fine segments, the garlic into slices, the diced tomatoes, the pepper into strips fine seedless and very fine parsley.

Heat oil in a frying pan and fry the onion and garlic first; then add the pepper and then the tomato.

Season with salt and pepper.

Sauté for about 15 minutes, add the parsley, remove from heat and reserve.

Heat plenty of oil and fry the aubergines (dried with paper) on both sides and drain on kitchen paper.

Make a hole in the pulp with a spoon and pour the stuffing there.

Carefully place in a large saucepan with a little water, cover and cook over low heat for 30 minutes (until the juices have evaporated and they are soft).

Serve warm.

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