top of page

           20 min               Easy                4


Emam bayildi (sauteed eggplants with tomatoes and parsley

Emam Bayildi

(Sauteed eggplants with tomatoes)





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.




By Rama Atiya

bottom of page