Foodbook #703 Imam bayildi Good morning my friends, great traditional recipe for today that I believe you should try . Let’s fix it together Ingredients For the Imam fried eggplants stuffing 20 gr. breadcrumbs 20 gr. olive oil For the aubergines 2 kg of eggplants, about 8 eggplants 300 gr. olive oil salt For the filling 150 gr. olive oil 500 gr. onion, sliced 10 gr. garlic, sliced 20 gr. tomato paste 500 gr. tomatoes without peels and spores, finely chopped 4 gr. parsley, finely chopped 3 gr. thyme, finely chopped 2 gr. basil, finely chopped 11 gr. salt 1 gr. pepper 5 gr. sugar Preparation For the Imam Spoon the filling over each half of the eggplant. Sprinkle with toast and sprinkle with a little oil. Bake at 180 ° C until the top of the eggplant is golden brown. For the aubergines Cut the aubergines in half and carve them with a knife. We salt them and place them on absorbent paper with the cut side down. After 15 minutes, dry them from the moisture so that they are ready to be sauteed. Heat a large pan over high heat, add the olive oil and sauté the aubergines with the cut side down until they get a bright color and soften. Remove them on absorbent paper. For the filling Heat a pan over high heat, add half the olive oil and sauté the onions until they turn brown and soften. Add the garlic, sugar, tomato paste and chopped tomatoes. Cook until the ingredients are soft and almost all the liquids are absorbed. Add the parsley, thyme, basil, salt and pepper. Stay safe and healthy my friends and take care of your people My best wishes from Greece