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Imam bayildi
Imam bayildi
  • Preheat oven to 180* C (350* F) Fan.
  • Chop the stems off the eggplants and cut them in half, lengthwise. Score their flesh with a knife.
  • Transfer to a baking pan, flesh side up and season with salt.
  • Bake for 40-45 minutes.
  • Peel the onions and thinly slice.
  • Place a pan over medium heat. Add 2-3 tablespoons of olive oil along with the onions and sugar. Sauté for 10-15 minutes and stir with a wooden spoon until they caramelize nicely.
  • Finely chop the garlic and add it to the pan along with the tomato paste. Sauté for 1-2 minutes.
  • Add the canned tomatoes, salt and pepper.
  • Stir, cook for 2-3 minutes and remove from heat.
  • Add the finely chopped parsley and set aside.
  • Remove the eggplants from the oven. Use a spoon to press down on the scored parts creating and indentation (like a boat) so that you can add the filling.
  • Fill the eggplants with the tomato sauce. Top with coarsely crumbled feta and transfer to a pan.
  • Bake for 15-20 minutes, until the feta cheese turns golden.
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