Imam Bayildi/Turkish Eggplant Dish

Imam Bayildi is a traditional Turkish vegetarian dish. You get boats full of delicious vegetables!
Serve it with Greek yogurt and rice of your choice. Enjoy it hot or as a cold side dish.

Ingredients (serves 4)
4 eggplants
2 green pointed peppers
2 small onions
3 fresh garlic cloves
2 tablespoons paprika paste
2 tablespoons tomato paste
1 organic lemon
Olive oil
Salt, pepper, paprika, cumin, cinnamon, chili flakes, oregano
Fresh parsley

1. Preparation
Wash the vegetables. Finely chop the onions and green peppers. Slice the garlic thinly.
Peel the eggplants partially and cut them in half lengthwise to form boats. Scoop out some of the flesh and dice it.
Place the eggplant boats on a baking tray, drizzle with olive oil, and bake at 180°C (356°F) for 15 minutes.

2. Make the Filling
Heat some olive oil in a pan and cook the onions and garlic for 1 minute and grate in a fresh, untreated lemon. Season with salt, pepper, paprika, cumin, cinnamon,. Add the paprika paste and tomato paste, then chili flakes.
Add the green peppers and diced eggplant flesh. Squeeze lemon juice, stir well and let simmer for 15 minutes. Finish by seasoning with oregano.

3. Assemble
Fill the eggplant boats with the vegetable mixture and place them in a casserole dish. Add a little water to the remaining sauce and pour it between the boats.
Bake for another 15 minutes. Garnish with chopped parsley.

Enjoy!

#pcos#pcosfriendly#pcosrecipe#imambayildi#vegeterian#recipe