• recipes
  • menus
  • tips
  • about
  • about buy the book
    Eggplant braised in olive oil with onions & garlic (Imam Bayildi)


    • 4 medium Japanese eggplants
    • 1 medium onion, thinly sliced
    • 6-8 cloves of garlic
    • 2 medium tomatoes, cubed
    • 2 banana peppers, sliced
    • 1/2 cup of olive oil
    • 1/2 cup of water
    • Salt to taste
    • 1 teaspoon sugar
    • 1/4 cup of chopped parsley
    • Vegetable oil for frying


    • Wash and peel eggplants.
    • Leave strips of skin on at an alternating style.
    • Dry them thoroughly.
    • Fry them in vegetable oil as whole pieces on all sides, place them in a pan, and set aside.
    • In a medium sauce pan warm the olive oil.
    • Add onions and garlic; cook, stirring occasionally until it is soft.
    • Add banana peppers to the pan. Stir fry peppers; add cubed tomatoes, salt and sugar. Cook all for 5 minutes.
    • Remove from heat. Combine with chopped parsley. Set aside.
    • With a wooden spoon, open a slit in the middle parts of the eggplants and
      stuff eggplants with onion and garlic mixture.
    • Add water to the pan, bring to boiling, reduce heat and simmer for 20-30 minutes.
    • Let it cool.
    • Transfer to a serving platter. Serve cold.