The translation of the title of this recipe sounds like a Turkish “Imam happy”. Isn’t it a reason to
to try to repeat the dish in your kitchen?
- Servings: 6
- Cooking time: 40 Minutes
- Eggplant — 1 kg
- Onion — 3 pieces
- Chesnok (cogs) — 5 pieces
- Tomatoes — 2 pieces
- Pepper Bulgarian — 2 pieces
- Lemon — 1 piece
- Peruska (sprigs) — 4 pieces
- Vegetable oil — 250 milliliters
- Salt — to taste
- Black pepper freshly ground — to taste
Method of preparation
The eggplant lengthwise in half, push the core in order to enclose the filling. Fry in deep fat. Pepper cut into cubes.
For the filling: onion and garlic finely chop, tomatoes, cut arbitrarily. Heat
in a frying pan olive oil and fry first the onion and garlic until Golden brown, then add tomatoes and cook for another 2 minutes.
Preheat the oven to 250°C. vystelit parchment baking sheet, place the eggplant and fill in the heart with the prepared stuffing. On top place the sliced pepper. Bake in the oven for 10 minutes. Serve with parsley and lemon wedges.