Stuffed brinjals (Imam bayildi)

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 7
Servings 1
Minutes 20 minutes


Serving Change
  • 4
    medium aubergines
  • 100
    olive oil
  • 2
    onions, sliced
  • 2
    large tomatoes peeled and chopped
  • 60
    parsley, chopped
  • 2
    chillies, cut into thin slices
  • 4
    cloves garlic, crushed


20 minutes
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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