This delicious vegetarian Turkish dish consists of stuffed aubergines with tomato, bell pepper and tasty herbs from the oven.
Heat the oven to 200 degrees. Cut the aubergines in half and cut crosswise with a knife. Brush the cut side with a little oil and sprinkle with a pinch of cumin. Bake the aubergines in the oven for 30 minutes.
Meanwhile, make the filling. Finely chop the onion and garlic and fry in a pan with a little oil. Chop the bell pepper and tomatoes into cubes and fry for a few minutes. Add the tomato paste, cinnamon, oregano and salt and pepper. Finely chop the parsley and add to the mixture as well.
Remove the aubergines from the oven and scrape out the flesh with a spoon, leaving some on the edges so that the aubergines remain firm. Chop the flesh finely and add to the tomato paste. Sprinkle the aubergines with a little lemon juice. Then fill them with the tomato mixture. Then bake them in the oven for another 15 minutes.
Drizzle the Imam bayildi with a little olive oil and garnish with some toasted pine nuts and some extra parsley.
Tip: add some chili to the filling for a spicy taste and/or raisins for a slightly sweeter taste. Serve with a salad, rice and/or some bread. Serve the Imam bayildi lukewarm.
Source: Leukerecepten by leukerecepten-nl.
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