Emam Bayildi

(Sauteed eggplants with tomatoes)

 

Ingredients:

 

Produce

1 eggplant 

1 onion

2 tomatoes

3 tbsp of lemon juice

¼ cup of parsley bunch

Oils and Vinegars

Vegetable oil for frying

Baking and Spices

¼ tsp black pepper, ground

¼ tsp salt

¼ tsp whole spice, ground

 

How to make it:

  • Chop the eggplant into small squares and fry, then set aside.

  • Chop the onion and place in a pan with extra version olive oil, until browned.

  • Add chopped tomatoes to the onion and sauté for 2 minutes, add the fried eggplant and season with salt and pepper.

  • Remove into a serving plate and drizzle the lemon juice and extra version olive oil, then on top, add the finely chopped parsley.

 

 

 

Appetizer:

Emam bayildi (sauteed eggplants with tomatoes and parsley

           20 min               Easy                4

By Rama Atiya