Imambayildi

Ingredients for Imambayildi Recipe

• One kilo of eggplant
• Two cloves of garlic for each eggplant
• Four medium onions
• A kilo of tomatoes
• One red pepper
• half a bunch of parsley
• Salt, olive oil

Making Imambayildi Recipe

First, the eggplant is peeled with variegation, and a scratch is made on the right and left sides with a knife. Garlic is pressed into each scratch and fried in a pan with olive oil. It is kept in a separate place, and chopped onion and fresh pepper are roasted in the same oil. When it is roasted, the tomatoes that we cut into cubes and salt are added. Cook for fifteen minutes on low heat. Eggplants are placed in a flat pan to be served and the mortar we roasted is spread on it. Sprinkle chopped parsley on it and cook it for fifteen minutes on low heat with the lid closed.