Imambayalda in eggplant

Submitted by enr on 04 Jul 2009
2 eggplants
1 onion
2 red peppers
1 tomato
2-3 cloves garlic
salt, pepper, parsley
Imambayalda in eggplant
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Eggplant washing and drying. Knife Cut cap from the front (not the handle) and using a knife carve eggplant almost to the hilt, as we look not to remain only skin, but also remain mestse on it. Sprinkle with plenty of salt eggplant and what we have built and leave for 20-30 minutes. Cut other vegetables in small pieces. In a pan with oil, fry the garlic and onion. Add pepper and fry a few seconds. Add carved from eggplant and tomatoes and stir. Fry 1-2 minutes, add salt, pepper and parsley. Stir. We remove from the heat and Stuffed Eggplant. Close the cut cover and bake in preheated oven at 220 C for 40-50 minutes in a baking dish coated with foil. Serve sliced ​​with tomato sauce podluchen. Sprinkle with parsley.
5 users
04 Jul 2009


were received just like in a Turkish restaurant, cut them in halves because fast but safe and rings look very good.

is incredibly quick and delicious meal! Thanks for the recipe!

best and easy recipe for imambayalda

Quick, easy and delicious!Immediately goes to *FAVORITES*.I more easily cut the eggplants in half.

recipe is super but I instead to close a cut cap cover it with a mixture of beaten eggs and cheese, try it and you will not regret

recipe and made it tasty ..

Very tasty became :)