In translation, it’s called “the imam fainted.” This Ottoman cuisine is an eggplant stuffed with garlic, onions, and tomatoes perfectly simmered in olive oil. When you’re thinking about Ottoman dishes, this happens to be one of the most notable. Surprisingly, this dish is served at room temperature or warm as the eggplant absorbs the flavors from all ingredients.
Today, you’ll learn how to make them in this super easy recipe that we’ve been perfecting.
What You’ll Need:
1 red bell pepper
1 yellow bell pepper
2 yellow tomatoes
1 red tomato
3 cloves garlic
5 tbsp olive oil
6 sprigs parsley
salt and pepper to taste
How to Cook:
- Make sure that your eggplants are washed and patted dry before cooking.
- Slit one side of the eggplant.
- Place them all on a baking sheet, and drizzle with salt, pepper, and olive oil. Bake them for about 15-20 minutes at a temperature of 350 Fahrenheit.
- Dice the bell peppers, zucchini, tomatoes, and onions.
- Finely chop the garlic and parsley.
- You want to saute the onions in about three tablespoons of olive oil until they become translucent. After that, add the garlic, zucchini, tomatoes, and peppers together. Season the vegetables with salt and pepper to a desirable taste. When the mix vegetables begin to soften and thicken, add a dash of parsley.
- Remove the eggplants from the oven, and add the vegetable mixture. Top it with a sprinkle of the remaining parsley. Bake for a continuation of 10 minutes at a temperature of 350 Fahrenheit.