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Imam Bayildi: Aubergine and Tomato Bake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In imam bayildi: aubergine and tomato bake, large tomatoes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Start by preparing the onion base: in a heavy pot, mix the sliced onions, crushed garlic, coriander seeds, oregano and olive oil.
- 2Cook over medium heat for about 30 minutes, stirring constantly until the mixture is soft and fragrant.
- 3Divide the onion mixture between 4 ovenproof pans, filling each one halfway.
- 4
Nutrition
- Calories
- 50
- Protein
- 1.2g
- Carbs
- 4.8g
Chef tips
Add a pinch of chilli flakes to the onion mix for some heat. Garnish with crumbled feta cheese for a special occasion.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In imam bayildi: aubergine and tomato bake, large tomatoes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
