Imam Bayildi (Light)

Ingredients

• 4 adet orta boy patlıcan · 150 kcal
• 2 adet orta boy kuru soğan, piyazlık doğranmış · 80 kcal
• 3 adet orta boy domates, küp doğranmış · 81 kcal
• 3 adet yeşil biber, ince doğranmış · 20 kcal
• 4 diş sarımsak, dilimlenmiş · 17 kcal
• 2 yemek kaşığı zeytinyağı · 243 kcal
• Bir küçük tutam taze maydanoz, kıyılmış · 4 kcal
• Damak tadına göre tuz ve karabiber · 1 kcal
• Yarım çay bardağı ılık su · 17 kcal

Method

1. Peel the eggplants in stripes, brush them with half of the olive oil, and bake in a preheated oven at 200°C (400°F) for 25 minutes until tender.
2. Sauté the sliced onions, garlic, and chopped peppers in the remaining olive oil. Add the diced tomatoes, salt, and black pepper, and simmer for 10 minutes. Remove from heat and stir in the chopped parsley.
3. Slit the baked eggplants lengthwise, stuff them with the prepared vegetable mixture, add 1/2 cup of warm water to the baking dish, and bake at 180°C (350°F) for 20 minutes.

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