Baked Imam Bayildi | Tender Mediterranean Eggplants
(0)
75 min
Under an hour
Sezamo
O capodoperă mediteraneană: vinete coapte lent la cuptor, umplute cu ceapă dulce caramelizată, roșii zemoase, usturoi și pătrunjel proaspăt în ulei de măsline extra virgin.
Preparation method
Preparing the eggplants
Preheat the oven to 190°C. Wash the eggplants and peel the skin partially in longitudinal stripes (zebra style) using a vegetable peeler, leaving the stems intact.
Make a deep longitudinal slit in each eggplant without cutting all the way through. Sprinkle a little salt inside and let them sit for 15 minutes to release their bitter juices, then pat them dry with a paper towel.
Place the eggplants in an ovenproof baking dish, brush them with 2 tablespoons of extra virgin olive oil, and bake in the oven for 20 minutes until they start to soften slightly.
Chef's tip
Imam Bayildi is even more delicious the next day, after all the flavors of olive oil, sweet onions, and tomatoes have melded together in the fridge.
For an extra crunchy note, you can sprinkle a few toasted pine nuts right before serving.
Ingredients
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