Eggplants Imam Baildi
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“Eggplant is one of the most tender summer vegetables and he loves tomatoes very much. The imam comes from Turkey, as we understand from its name, but now it has been Greekized since it is a classic food of the Greek table. Heavy for the stomach but so tasty that you hardly dislike it. Prefer the bottled aubergines for its preparation and a hard Greek cheese like the Cretan gruyere (and a hard feta is ideal). A good corrosion takes it off. It is better to serve it a little later and not as soon as it comes out of the oven because the eggplant leaves its aroma cool better. Also because it is a little heavy food you enjoy it better when it does not burn. Feta accompanies it very well, when we serve and of course a good village bread. ”
Ingredients
- 8 eggplants
- 1 bottle of Mala Peruviana red 500ml
- 2 carrots
- 4-5 dried onions (depending on size)
- 3 cloves garlic
- Half a bunch of parsley
- 100g gruyere
- Olive oil
- Salt Pepper
Eggplants Imam Baildi preparation
Cut the aubergines in half into two equal pieces and cut the crumb crosswise with the knife. They usually do not need rinsing but in this case we put them in salted water for about half an hour. Dry them and pass them through oil that has burned in a pan. To make the food lighter, you can grill them or bake them in the oven, sprinkling them with a little olive oil. When they are ready, we knead them in a pan and press them with a fork so that the crumb can sit and we can easily place the clamp. For the simmering, cut the onions into slices, the garlic into half slices, finely chop the parsley and grate the carrots on a coarse grater. In a deep frying pan, heat the olive oil and sauté the onions and garlic until golden, add the grated carrot and pour over the Mala Peruviana.
Rinse the bottle with a little water and add it to the boil. Leave for 10 minutes with the lid closed to incorporate the ingredients and add the parsley and season with salt and pepper. Leave for another 10 minutes and our stew is ready to fill the aubergines. With a spoon, fill the gruyere well and cut thin inhomogeneous slices to cover the simmer. In the case of feta, grate it in large pieces to go all over the surface. Finish by pouring a little olive oil and bake in a preheated oven at 180 degrees for about 40 minutes.
