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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.





Emam bayildi (sauteed eggplants with tomatoes and parsley

           20 min               Easy                4

By Rama Atiya

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