Description
A delicious, easy and affordable food for summer days! You can skip frying the eggplant halves to make this a very light dish!
Ingredients
- 6 Large Eggplants
- Cooking Oil, For Frying Eggplant
- 3 cloves Garlic
- 3 Medium Onions, Thinly Sliced
- 4 Ripe Tomatoes, Diced
- 1 teaspoon Sugar
- Salt And Freshly Ground Pepper
- Fresh Oregano To Taste
- ¼ cups Olive Oil, Plus More For Drizzling
- 1 teaspoon Tomato Paste
- ¼ cups Water
- Feta Cheese, To Serve
Preparation
Preheat oven to 180°C (355ºF).
Rinse well and dry the eggplant. Cut in half and remove the inner part of the eggplant with a spoon. Reserve the eggplant flesh for the filling.
Put plenty of cooking oil in a pan and fry the eggplant lightly on both sides.
Finely chop the reserved flesh of the eggplant, garlic, thinly sliced onions and diced tomatoes. Add the chopped vegetables, sugar, salt, pepper, fresh oregano leaves, and olive oil.
In a pan, place the eggplants side by side and sprinkle with pepper. Stuff the eggplants with the filling. Drizzle with more olive oil. Dissolve the tomato paste in the water and add to the baking pan.
Bake the imam for 45-50 minutes. Serve it hot or cold, with feta cheese!
