Imambayalda in clay casseroles

Submitted by enr on 26 May 2010
4-5 eggplants
1.2 kg tomatoes
3 onions
2-3 cloves garlic
5-6 thin, long carrots
3 potatoes
150 ml olive oil
1 tsp red pepper
few basil or parsley
Removal handles the washed eggplants, cut them into large cubes and leave them in a bowl, savory well to expiration bitterness. Tomatoes blanch for 1-2 minutes in boiling water, then peel them and cut them into pieces. Pre-cooked potatoes and grated. Onion peeled and cut into small pieces. Carrots peeled and cut into rings. Peel garlic cloves and if you are large, cut them in halves. In a saucepan put the onions to choke with 100 ml olive oil. To add onions stewed tomatoes and carrots and let them boil on low heat until almost. Thus prepared vegetable stew poured into clay and put in the same pot well drained eggplant with 1 cup of tomato sauce and 50 ml olive oil to stew on low heat until soft. Then pour the eggplant in tomato sauce in a pot, add the grated potatoes and, if we thought densely dish can add 1/3 cup water. Add the garlic and red pepper, stirring gently with a wooden spoon, cover casseroles and put in a cold oven. Include 190 C and leave the dish to boil about 40 minutes. Before presenting heap meal in a pot with chopped green. It can be consumed and warm and chilled.
1 user
26 May 2010


I love imambayalda, I guess so prepared will also be very tasty. goes to Favorites

It was amazing! Try not trustable sorry! Thank zya wonderful recipe!