Stuffed Eggplant

Bayildi Imam – Imam fainted – is a typical Turkish dish. Cook rice in order to reach out to accompany him to the Imam Bayildi. Wash per person 1 small to medium eggplant, dry and remove the leaves. The stems can remain standing, but are not eaten. Peel the eggplant to the length in inches for a distance of about 1, so that the eggplant looks striped. Heat olive oil in a nonstick pan and fry eggplant round. Eggplant from the pan and let drain on paper towels.


Aubergine on a white (peeled) point cut lengthwise, and deal with a press the flesh. It creates a pocket for the stuffing. Roast beef in the oil fry the eggplant fine crumbling. Peel onion and chop finely ground beef and to give. Season with pepper, salt, paprika and chili powder spicy. Carve meat tomatoes crosswise, place in a bowl and cover with boiling water. When the shell begins to dissolve, peel the tomatoes and cut into cubes. Give the minced tomatoes. Peel the garlic, the garlic press and press to hack into the pan. Stir in tomato paste and serve with finely chopped parsley smooth.

Hack mass evenly fill the pockets of the eggplant. Hack remaining mass with pre-cooked rice and mix later as a rich accompaniment to the Imam Bayildi. A small tomato slice and assign each with a slice of eggplant. One each of the Imam pickled peppers Bayildi place and put the eggplant in a large casserole dish, or in larger quantities, in a deep roasting pan. Bake in a preheated oven at 180 degrees about 25-30 minutes. Imam Bayildi garnish with fresh parsley.


¤ 125 g Rice
¤ 600 g Eggplant
¤ 4 tablespoons Olive oil
¤ 300 g Ground beef
¤ 1 Onions
¤ Pepper, salt
¤ Paprika
¤ Chili powder
¤ 150 g Beefsteak tomatoes
¤ Garlic
¤ 1 can Tomato paste
¤ 2 tablespoons Parsley, smooth
¤ 1 Tomato
¤ 3 Peppers, pickled

Serves 3 – 497 cal per serving, 20 mins Prep – 45 mins Total