My version of Imam
Imam is a delicious dish with eggplants and lots of onions. This is not the traditional recipe though, it is the version I like to make. It is quite easy and very tasty.
Ingredients
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900 gr eggplants
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2 large onions
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2 cloves garlic
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salt
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1/2 bunch parsley
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1 pinch sugar
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500 gr tomato sauce (the one with the small pieces of tomatoes in)
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4 tbsp almonds coarsely chopped
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3-4 tbsp raisins
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3-4 tbsp olive oil
Cooking Instructions
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1
Dice the eggplants and put them in a bowl of salted water. Leave them there for 30 minutes (I peeled them but you don't have to).
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2
In the meantime prepare the rest of the ingredients. Slice the onions and chop the garlic.
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3
Dice the pepper, chop the almonds, finely cut the parsley.
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4
The half hour has passed, so drain, rinse and drain again the eggplants.
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5
Heat a skillet and pour 3-4 tbsp olive oil. Add the eggplants, onions, peppers and garlic.
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6
Let them cook for a while (7-10 minutes) until they have changed color
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7
Add the tomato sauce. If you have nice ripe tomatoes you can just skip the sauce and add 3-4 chopped tomatoes (preferably with no skin)
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8
Add the almonds, raisins, sugar, salt and pepper and let cook for 2-3 minutes.
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9
Now put everything in a pyrex or an oven proof pan and put it in the oven, 180 C, for 40 minutes, or until the onions have turned a nice brown color. You could just leave it in the skillet with more sauce in low heat, but I do not recommend it. It gets SO much better in the oven!
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10
If you like you can crumble some feta cheese on top!
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