Turkish · Lunch, Dinner
Imam bayildi
Whole eggplant slow-braised with onion, tomato and garlic in olive oil until silky.
- Calories
- 359 kcal
- Protein
- 7 g
- Carbs
- 58 g
- Fat
- 11 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 220 g Aubergine
- ¾ onion Onion
- ¾ tomato Tomatoes
- 1 clove Garlic
- ¾ tbsp Olive oil
- 5 g Parsley
- ½ tsp Sugar
- ¼ tsp Salt
- 40 g Basmati rice
Method
- Fry the eggplant halves in half the oil for 4-5 minutes, cut-side down, until golden; set aside.
- Cook the onion and garlic in the remaining oil for 8 minutes until soft. Stir in the tomato and sugar and cook for 5 minutes.
- Nestle the eggplant into the sauce, cover and simmer gently for 20-25 minutes until silky and tender.
- Season with salt, scatter with parsley, and serve with the cooked rice.
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