Imam Bildi, which is an appetizer of Turkish origin, but it is famous in the countries of the Levant, which is an eggplant stuffed with a mixture of tomatoes, onions and carrots.
- 8 Medium eggplants
- 1 Pinch of salt water
- 3 Medium onion
- 1 Cup of olive oil
- 4 chopped garlic cloves
- 3 Peeled and chopped tomatoes
- 1 Cup of chopped parsley
- 2 Tablespoons of lemon juice
- 1 Tablespoon of sugar
- 1 Cup of water
- 1 Pinch of salt
- 1 Pinch of pepper
- Remove the stems from the eggplants. Peel them by making stripes in length at 1 cm intervals
- Cut a large slit on one side of each eggplant, stopping near the head and base.
- Put in a bowl of very salty cold water, and let marinate for 30 min.
- Drain and dry with absorbent paper.
- Cut the onions into thin rings, heat half the oil and fry gently until the onions become translucent.
- Add the garlic, cook for 1 min. Then add the garlic-onion mixture to the chopped tomatoes, chopped parsley, salt and pepper in a bowl.
- Cut an onion.Put the rest of the oil in the saucepan, and fry the eggplants over high heat until they lightly brown while remaining firm. Remove the pan from the heat and turn the eggplants
- Stuff the mixture in the eggplants, putting as much of the stuffing as possible in the eggplants. Spread the rest of the stuffing on it. Add the lemon juice, sugar, water and cover. Cook over low heat 45 minutes until the eggplants are soft.
- Add water only if needed, as eggplants have a lot of moisture.
- Let cool to room temperature and serve as a starter, or as a light meal with bread.
- Or chill and serve as a salad.