How to make
Clean the eggplants and cut them into medium-thick circles. Soak them in water for 1 hour. After they have been left for that time, take them out and dry them and roll them in flour. Fry the eggplants in heated fat.
Cut the onion into crescents, coarsely grate the carrots and fry them in fat. Chop the peppers, tomatoes and garlic and add them to the onion. Stew over low heat.
Add sugar, salt, bay leaf, allspice, salt to taste. Let it simmer on low heat.
Arrange the eggplants in a tray, a row of fried vegetables, eggplants again and vegetables again. Arrange fresh tomato circles on top. Add a little warm water.
Bake in a preheated oven at 390°F (200°C) for 15-20 minutes.
Sprinkle the finished Imam Bayildi with finely chopped parsley.
The Eggplant Imam Bayildi is ready.
