İmam Bayıldı

Per serving

Calories

200

Protein

4 g

Carbs

18 g

Fat

12 g

Fibre

4 g

Vitamins and minerals, % of a day’s needs

• Iron13%
• Vitamin D0%
• B120%
• Zinc10%
• Magnesium16%
• Omega-326%
• Folate26%
• Calcium7%
• Selenium5%
• Potassium24%
• Vitamin C77%
• Riboflavin5%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 large Eggplants
• 2 medium Onions
• 300 g Tomatoes
• 5 Garlic cloves
• 100 ml Olive oil
• 20 g Fresh parsley
• 1 tbsp Lemon juice

Method

1. 1

   Cut eggplants in half lengthwise. Scoop out centers, leaving 0.5-inch flesh. Chop scooped flesh finely and set aside.

2. 2

   Slice onions thinly. Chop tomatoes and garlic.

3. 3

   Heat 50 ml olive oil in a pan. Add onions and cook until soft, about 5 minutes. Add garlic and cook 1 minute.

4. 4

   Add chopped tomatoes and eggplant flesh to the pan. Cook gently for 5 minutes until soft. Season with salt and pepper.

5. 5

   Fill eggplant halves with the mixture. Arrange in a baking dish. Pour remaining 50 ml olive oil around them. Cover with foil and bake at 190°C for 30 minutes until very tender.

6. 6

   Cool slightly. Drizzle with lemon juice and garnish with parsley. Can be served warm or at room temperature.