Vegan Imam Baildi

Method

30 min prep · 60 min cook

1. Preheat the oven to 375°F (190°C).

2. Cut the eggplants in half lengthwise and carve the flesh with a knife. Scoop out some of the flesh to create a hollow.

3. Heat half the olive oil in a pan and sauté the onions and garlic until soft.

4. Add the tomatoes, eggplant flesh, sugar, salt, and pepper to the pan and cook until everything is soft.

5. Stir in the parsley and oregonao, and adjust the seasoning if necessary.

6. Drizzle with the remaining olive oil and bake for 50 minutes, or until the eggplants are soft and the tops are golden brown.

Courses: Dinner, Lunch

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