World Cuisine
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Are you ready to satisfy your taste buds with a recipe that transports you to the shores of the Eastern Mediterranean? Then let yourself be swept away by the delicious aroma of fish and stuffed eggplants, perfectly united in this Imam Bayildi, a Turkish dish. This culinary specialty will introduce you to the refined flavors of a country that has successfully blended Arabic, Persian, and Mediterranean influences.
👥 Servings : 4 | ⭐ Rating : ★★★☆☆ (3/5)
🥘 Ingredients
- 2 eggplants
- 1 piece of fish fillet
- 70g canned chopped tomatoes
- 1 teaspoon chopped parsley
- 80g cooked rice
- 1 egg
- 50g grated Parmesan
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil
- Flour
- Frying oil
- Salt, pepper
👨🍳 Instructions
- Start by cleaning the eggplants and cutting them in half lengthwise. Remove the eggplant flesh without breaking the skin, sprinkle with salt and let sit for 15 minutes to drain.
- Season the fish fillet with salt and pepper and coat it with flour.
- Heat oil in a pan and add the seasoned fish fillet, cook until golden brown on both sides, then chop it up.
- Mix cooked rice, chopped fish, breadcrumbs, olive oil, canned tomatoes, grated Parmesan, chopped parsley, an egg, salt, and pepper in a bowl.
- Stuff the eggplant halves with this mixture and arrange them in a baking dish. Drizzle with a little olive oil.
- Bake the stuffed eggplants in an oven preheated to 180°C for 45 minutes.
- Serve the dish immediately to keep the flavors fresh and aromatic.
🏷 Tags: Entrées Aubergines Poisson Conserve Persil Riz Oeuf
