Imam Bayildi

Ingredients

• 2 g Middle sized eggplant
• 50 ml Olive oil
• 60 ml Water
• 2 tbsp Lemon juice, fresh
• 1 pcs Onion, sliced
• 6 clove Garlic, chopped
• 600 g Tomato, finely chopped
• 60 ml Parsley, fresh, chopped
• 2 tbsp Dill weed, fresh, chopped
• 1 tsp Fine sea salt

Method

1. Heat oven to 220C.
2. Line a baking sheet with foil and brush with oil.
3. Slit the eggplant down the middle.
4. Place on a baking sheet and bake for 20 minutes.
5. Remove from the oven and place in a colander, cut side down to drain.
6. Place aside for 30 minutes.
7. In a meantime, heat 2 tablespoons olive oil in a skillet.
8. Add onions and cook for 5 minutes, stirring.
9. Add garlic and cook for 30 seconds.
10. Remove from a heat and transfer to a bowl.
11. Add the tomatoes, herbs, and salt to a bowl.
12. Drizzle with 1 tablespoon oil.
13. Fill the eggplants with prepared mixture.
14. Mix the remaining oil with lemon juice and water.
15. Place the eggplants in a baking pan and drizzle with a water-lemon mix.
16. Cover the pan and place over low heat.
17. Cook for 1 - 1 1/2 hours.
18. Serve warm, with cooking juices.