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This is the name of the dish we have chosen for you; İmam Bayildi.
Ingredients
6 pieces of mini eggplant
3 medium size tomatoes
2 medium onions
Half bunch of parsley
3 garlic cloves
1 teaspoon powder sugar
1 tablespoon olive oil
1 tablespoon stuffed peanuts
1 teaspoon of salt
1 cup water
Preparation
Fry the eggplants and dry thoroughly, then peel the whole skin in hot oil without peeling. Remove the oil on the paper towel.
Heat 1 tablespoon of olive oil and add the moon chopped onions and peanuts. When the onions are soft, roast the garlic and cube chopped tomatoes. When the tomato juice is withdrawn from the stove, add the finely chopped parsley. Cut the middle of the eggplants and fill in the inner material.
Sort the eggplants in the pot. 1 cup of hot water in 1 teaspoon salt with 1 teaspoon of sugar to melt sugar. Move this mixture over the eggplants. Serve for 10 minutes on medium heat and serve after cooling.
