Stuffed brinjals (Imam bayildi)

Ideas
4 servings Prep: 20 mins, Cooking: 40 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

4.00 aubergines — medium
100.00 ml fresh chillies — 573
2.00 onion — sliced
2.00 tomatoes — peeled, chopped
60.00 ml fresh parsley — chopped
2.00 fresh chillies — thinly sliced
4.00 garlic — cloves, crushed
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Method:

Cut 3-4 thin wedges out of each brinjal to provide pockets for stuffing. Soak brinjals in cold, salted water for 15 minutes. Dry brinjals.
Heat 45 ml oil in a saucepan and fry brinjals over a medium heat for five minutes until browned. Transfer to a roasting pan.
Heat remaining oil and fry onions until soft. Remove from heat and stir in tomatoes, parsley, chillies, garlic and seasoning to taste.
Fill pockets in brinjals with mixture. Spread any remaining filling over the top of the brinjals.
Pour 250 ml water into roasting pan and bake in preheated 180 °C oven for 30 to 40 minutes until cooked through.



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