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Imam bayildi eggplants
Nb persons: 4
| 4 | eggplants |
| 6 | tomatoes, washed and diced |
| 2 | onions, washed and diced |
| 1 | clove garlic, finely chopped |
| 1 small | bunch parsley, chopped |
| 3 tbsp | olive oil |
| salt, to taste | |
| 1/2 tsp | sugar |
Preheat the oven to 350ºF (180ºC).
Remove the peduncle from the eggplants and wash them. Cut them in two lengthwise. With a spoon, remove the pulp of each half, while being careful not to open holes in the skin. Dice the pulp.
Heat 2 tbsp of oil in a skillet. Sauté the diced vegetables about 5 min. Near the end of the cooking time, add the parsley, garlic and sugar. Season to taste with the salt.
Fill the empty eggplant skins with the cooked vegetables. Put them on an oiled dish and bake them 30 min.
Accompany well lamb.
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