Imam Bajalldi
A delightful dish of stuffed eggplants filled with caramelized onions and tomatoes, perfect for a hearty vegetarian meal.
Discover the flavorful world of Albanian cuisine with this traditional recipe for Imam Bajalldi, a delightful dish of stuffed eggplants filled with caramelized onions and tomatoes. Perfect for a hearty vegetarian meal, this recipe combines simple ingredients into a symphony of taste that's sure to impress.
Ingredients
š 4 medium eggplants
š§
4-5 large onions
š§ 4 garlic cloves
š
4 ripe tomatoes
šæ 1 bunch fresh parsley
š 1 teaspoon sugar
š§ Salt
š¶ļø Black pepper
š« Ā½ cup olive oil, Filippo Berio
š Lemon juice
Instructions
1- Prepare the Eggplants:
- Partially peel the eggplants in vertical strips and make a slit down the middle without cutting all the way through.
- Sprinkle with salt and soak in salted water for 30 minutes to remove bitterness.
- Rinse the eggplants thoroughly to remove excess salt.
2- Fry the Eggplants:
- In a pan, heat enough olive oil to shallow fry the eggplants.
- Lightly fry the eggplants until they soften and develop a golden color.
- Transfer the fried eggplants to a baking dish.
3- Prepare the Onion and Tomato Filling:
- In a skillet, gently cook the onions and garlic over low heat until soft and caramelized, about 15-20 minutes.
- Add tomatoes, sugar, salt, and pepper to the onions, letting the mixture simmer for about 10 minutes or until the liquid has evaporated.
- Stir in the chopped parsley.
4- Stuff the Eggplants:
- Fill the center slits of the eggplants with the onion and tomato mixture.
- Drizzle a bit of olive oil and a splash of water over the stuffed eggplants in the baking dish.
5- Bake:
- Cover the baking dish with aluminum foil and bake in a preheated oven at 180Ā°C (356Ā°F) for 40-45 minutes.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: Approximately 250 per serving
Proteins: 4g
Fats: 18g
Carbohydrates: 22g
Equipment:
- š½ļø Baking dish, Pyrex
- šŖ Knife
- š„£ Large skillet, T-fal
- šŖ Chopping board
- š„ Spoon
Cooking Tips
- Ensure the eggplants are soft before stuffing, as this will allow them to absorb more flavors.
- Let the filling cool slightly before stuffing the eggplants to handle them easily.
- If you prefer a tangy kick, add a splash of lemon juice just before serving.
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Imam Bajalldi
Posted by Waivio guest: @waivio_hivecooking
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