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Imam bayildi

**Preparation time: 25΄

Cooking time: 50΄-60΄

For 4 persons**


3 large eggplants
6 tbsps. of olive oil
6 large onions
3 cloves of garlic
250g [Passata]{https://kyknoscanning.com/en/32-elafra-sympyknomenos-7-chymos-tomatas.html} KYKNOS
250g [Chopped Tomatoes]{ https://kyknoscanning.com/en/28-psilokommenes-tomates-se-chymo-tomatas.html} KYKNOS
1 tbsp. brown sugar
2-3 allspice grains
3 tbsps. parsley (finely chopped)
Freshly ground pepper


On a cutting board cut the eggplants in half with a sharp knife and carve the flesh into a diamond shape.

Place a large non-stick pan on medium heat to heat and add 2 tablespoons of olive oil. Bake the eggplants with the flesh side down first for 5-6 minutes, then turn them over and continue baking for another 3-4 minutes. When the eggplants are ready, remove them from the pan and place them in a non-stick pan.

On a cutting board cut the onions in half with a sharp knife and then into slices and the garlic into slices. Place a sauté pan on a high heat to heat well and add the remaining olive oil. Sauté the onions together with the garlic until they soften and the onions turn yellow, but without getting colored. Add the spice together with the brown sugar and mix well.

Add the [Passata]{https://kyknoscanning.com/en/32-elafra-sympyknomenos-7-chymos-tomatas.html} KYKNOS together with the [Chopped Tomatoes]{ https://kyknoscanning.com/en/28-psilokommenes-tomates-se-chymo-tomatas.html} KYKNOS, mix well, let the sauce come to a boil, lower the heat and let the onions simmer for 10-15 minutes, sprinkling with salt and freshly ground pepper.

With a spoon, press the flesh from the eggplants down so that the eggplant takes the shape of a basket. Sprinkle the onions with the chopped parsley, mix well, divide the onions equally among the eggplants and bake in a preheated oven, up and down resistances, at 190°C for 40-45 minutes.

When the imam bayildi is ready, remove it from the oven, sprinkle with some more chopped parsley and serve.