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Eggplants Imam baïldi

For 4 people

1 kg Eggplant(s)
4 Tomatoe(s)
0,33 Tasse/n Oil
4 Zehe/n Garlic, finely chopped
333 g Onio(s), in finely slices
Oil, for roasting
Salt
Pepper
etwas Sugar
Parsley, finely chopped

Preparation

Peel the tomatoes and mash them.
Wash the eggplants, and carve crosswise. Fry the whole eggplant in a little hot oil lightly.


Heat the oil in a saucepan and saute the onions. The smashed tomatoes, garlic, parsley, sugar, salt and pepper and simmer for 10 minutes.


After the eggplant has been sauteed, put the onions in the scratched-fill and place the eggplant in an ovenproof dish. Pour the sauce over the eggplant, add a little water and bake in preheated oven for anything over medium heat for about an hour.


We suggest that you serve the dish cold.

 

 

Preparation time: approximately 40 Min.



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