Imam Baildi

Cooking method

On a cutting board with a sharp knife cut the aubergines in half and carve the flesh into a diamond shape.

Place a large non-stick pan on medium heat to heat and add 2 tablespoons of olive oil.

Bake the eggplants with the flesh side down first for 5-6 minutes, then turn them over and continue baking for another 3-4 minutes.

When the eggplants are ready, remove them from the pan and place them in a non-stick pan.

On a cutting board with a sharp knife cut the onions in half and then into slices and the garlic into slices.

Place a sauté pan on a high heat to heat well and add the remaining olive oil.

Saute the onions together with the garlic until they soften and the onions turn yellow, but without getting colored.

Add the spice together with the brown sugar and mix well.

Add the passata together with the chopped tomatoes, mix well, let the sauce come to a boil, lower the heat and let the onions simmer for 10-15 minutes, sprinkling with salt and freshly ground pepper.

With a spoon, press the flesh from the eggplants down so that the eggplant takes the shape of a basket.

Sprinkle the onions with the chopped parsley, mix well, divide the onions equally among the eggplants and bake in a preheated oven, up and down resistances, at 190°C for 40-45 minutes.

When the imam baildi is ready, remove it from the oven, sprinkle with some more chopped parsley and serve.