Description

Imam baildi
Another vegetable dish, Greek traditional food. Paradoxically, this Greek dish with a Turkish name. There is among the Greeks humorous legend about a greedy and insatiable... although, not gonna say it, so as not to offend anyone's national interests. In one dish you can meet many different variations, there are also differences in the ingredients and way of serving. Often this dish is served fried baklazhanovy boats. The site has a 2-3 recipe, but other than that I want to offer you. The dish is very tasty, but one minus - enough calories. I set myself the task of making this dish is traditional and easier at the same time. Let's see what happens ;)

Ingredients

  • Eggplant

    3 piece

  • Potatoes

    3 piece

  • Tomato

    4 piece

  • Onion

    1 piece

  • Garlic

    5 tooth

  • Parsley

    1 coup

  • Olive oil

    9 Tbsp

  • Tomato juice

    300 ml

  • Sugar

    2 tsp

  • Salt

    0.5 tsp

  • Black pepper

  • Peppers red hot chilli

Cooking

step-0
Cut the eggplant slightly less than the thickness of a finger.
step-1
Put them in a pan and brush with 3 tbsp olive oil. Preferably the oil to pour into his arms, not to eggplant. Otherwise the top layer will absorb it all leaving nothing lower.
step-2
Eggplant must be cooked. In the original recipe they are fried in plenty of oil. But it's sooo greasy!!! I'll cook the eggplant in a dedicated fryer, no oil. Alternatively, you can offer to cook in the oven on a baking sheet, on refrigerada paper. Readiness will determine the softness of the eggplant. In a deep fryer, as the eggplant was in large quantity, ready in 35 min.
step-3
This time we prepare our pan for the final stage. Pour 5 tbsp olive oil, cut the tomatoes in medium pieces and put in pan.
step-4
Add to the same chopped onion, garlic, sugar, salt, pepper, tomato juice.
step-5
Eggplants ready!!! Spread on a plate.
step-6
Cut the potatoes with a thickness of 4-5 mm.
step-7
Lubricates, as well as eggplant, 1 tbsp olive oil, put in the fryer or place on a baking sheet in the oven. The time spent in a deep fryer 15 min.
step-8
At this time, I added in a tomato - vegetable mix some of the chopped parsley and put a baking sheet at 180*C oven for 15 minutes, you Can do it later.
step-9
Potatoes ready!!!
step-10
Eggplant and potatoes put in a pan with tomato-vegetable mixture. Carefully stir. Put in oven for 20-25 min.
step-11
20-25 min. of the liquid in the pan must be practically. When the sample slightly sweet taste! Check. Maybe the tomatoes were too sour. Sprinkle top with remaining parsley.
step-12
Serve it hot. Serve feta cheese and olives. Bon appetit!
step-13
I can say that the task of the "relief" of course we did, while not departing from tradition!
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