Babaganoush, Stuffed Eggplants (Imambayalda): A Symphony of Flavor in Every Bite

Get ready to dazzle your taste buds with our Babaganoush, Stuffed Eggplants (Imambayalda). This Mediterranean-inspired dish combines the smoky taste of eggplant with the natural sweetness of tomatoes and carrots, all perfectly seasoned and baked to perfection. An ideal choice for a special dinner or a wholesome family meal.

Introduction

Introducing Babaganoush, Stuffed Eggplants or Imambayalda, a dish that transcends borders. With its roots in Mediterranean and Middle Eastern cuisine, this dish is a celebration of flavors. Stuffed with an assortment of vegetables and seasoned to perfection, it’s a gastronomic journey you won’t want to miss.

Ingredients

• 4 eggplants
• 6 tomatoes, grated
• 5 onions, chopped
• 2 carrots, grated
• 1 celery, grated
• 4 cloves garlic, finely chopped
• Half a lemon
• 1 bay leaf
• Parsley
• Peppers
• Half a cupful sunflower oil
• Salt

Instructions

Step 1: Prepare the Eggplants

1. Remove the top of the eggplants and scoop out the soft insides, leaving the shell with some flesh still attached.

Step 2: Make the Stuffing

1. Heat the oil and cook the onions until golden.
2. Add the carrots, celery, tomatoes, garlic, and parsley.
3. Add the bay leaf and some water, then sauté for 5 minutes.

Step 3: Stuff and Bake

1. Fill the hollowed-out eggplants with the vegetable mixture.
2. Top each with a slice of tomato.
3. Bake in a 375°F oven for 25 minutes.

Conclusion

Your Babaganoush, Stuffed Eggplants (Imambayalda) is now ready to be savored. Whether you serve it warm or cold, this dish promises a burst of flavor in every bite.

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