Imam Bayaldy can be translated into Russian as "the imam has lost his senses", "the imam has gone mad". Of course, from this delicious, beautiful and hearty dish. Imam Bayaldy is served in eggplant.
It is necessary
- - 2 eggplants
- - 3 pcs. onions
- - 2 pcs. bell pepper
- - 5 tomatoes
- - 1 bunch of greens
- - 70 ml of vegetable oil
- - salt, pepper to taste
- - 5-10 cloves of garlic
Instructions
Step 1
First, make a deep pocket cut in the eggplant. Cut the skin crosswise with a strip. Salt well inside and out, leave to release the bitterness for half an hour or an hour.
Step 2
Rinse the eggplants, wipe and fry in vegetable oil on all sides until golden brown.
Step 3
Chop the onion and garlic and lightly fry in vegetable oil.
Step 4
Scald the tomatoes and peel them. Cut into slices.
Step 5
Cut the bell pepper into pieces, fry until half cooked. Add the tomatoes at the end and cook for a couple more minutes.
Step 6
Combine onions, garlic, bell peppers, tomatoes and chopped herbs. Add salt and pepper to taste.
Step 7
Put half of the filling in the eggplant pockets. Put the second half of the filling on the bottom of a heat-resistant dish, stuffed eggplants on top, cover with a lid or foil.
Step 8
Place in an oven preheated to 180 degrees and bake for 30-40 minutes.
