Imam Baldi

Description

"The Imam has gone mad", "the Imam stunned", "the Imam fainted" is the translation of the name. Naturally from such a delicious and beautiful dishes! So says the ancient Arabic legend. In this form "the Imam Baldi" served in Turkey.

Ingredients

Eggplant

2 piece
Onion

3 piece
Pepper

2 piece
Tomato

5 piece
Greens

1 coup
Vegetable oil

70 ml
Salt
Black pepper
Garlic

10 tooth

Cooking

In eggplant make a deep cut pocket. Crisscross stripe cut away the skin. Liberally salt inside and outside and leave for half an hour to release the bitterness.

Then rinse the eggplant under running water, wipe and fry in vegetable oil on all sides until Goldberry.

Onions and garlic are cut and slightly fry in vegetable oil.

Scald the tomatoes, remove the skin. Cut into cubes.

Bell pepper cut into cubes, fry until soft. At the end add the tomatoes and fry for another couple of minutes.

Combine onion, garlic, pepper, tomatoes and chopped greens. Salt, pepper to taste.

In the pockets of the eggplant lay half of the filling. On the bottom heat resistant dish spread the second half of the filling, top with stuffed eggplants, cover with a lid or foil and put in a preheated 180 degree oven for 30-40 minutes.

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