Imam Bayildi (v21.5)

Ingredients Eggplants: 2 large eggplants Olive oil Tomato, crushed (can): 1 can Black pepper Salt Onions: 2 onions Garlic: 4 gloves Cilantro, ground: 2 tsp Cumin, ground: 1 tsp Cayenne pepper, ground: 1/2 tsp Parsley, fresh: 1/4 cup chopped Pine nuts, toasted: 1/4 cup, chopped Greek yogurt Equipment Oven Skillet Baking dish Baking sheet Brush Knife Process Pre-heat oven 375*F Chop onions Chop parsley Brush baking dish w/ olive oil Slice eggplant into 1/4" slices Cover eggplant slices w/ oil Salt & pepper the eggplant Place eggplant on parchment paper on baking dish Bake eggplant in oven for 25-30 min until softened & lightly browned Turn once Heat olive oil in skillet (heat: MEDIUM-HIGH) Add onions to skillet, reduce heat (heat: MEDIUM-LOW) Until soft & golden Add garlic, cilantro, cumin, cayenne to mixture Add tomato Put 1/3 of sauce to bottom of baking dish Put 1/2 of the eggplant on top of the sauce in the baking dish Add 1/3 of sauce top of eggplant Add remaining eggplant on top of sauce Add remaining sauce on top of eggplant Bake for 25 min Until bubbling Sprinkle with pine nuts & parsley

Last updated: 2022-03-18 by JRO
Estimated read time: 1 min