Meletians Imam
Ingredients
- 1 eggplant
- 1 (14.5 ounces) can diced tomatoes drained
- 1 tbsp tomato paste
- 1 medium onion chopped
- 1 tbsp minced garlic or to taste
- 1 tbsp ground cinnamon or to taste
- 3 tbsp olive oil
- salt and pepper to taste
Notes
Meletians Imam: Preheat the oven properly to 350 degrees F (175 degrees C).
Cut the eggplant into equal parts longwise, and dig out the pieces leaving around a 1-centimeter shell. Put the tissue from the inner parts in a safe spot for later use. Spot the rounds on a preparing plate, and shower with a little olive oil.
Heat for around 30 minutes in the preheated oven, until delicate.
While those are preparing, slash the extra eggplant into little pieces. Heat around two tablespoons of olive oil in a large skillet over medium heat. Include the onion and garlic; cook and mix for a couple of minutes. Include the cleaved eggplant; cook and mix until delicate. Blend in the tomatoes and tomato glue until very much mixed. Stew over low heat until the parts in the oven have prepared.
Expel the heated eggplant shells from the oven, and spoon in the tomato and eggplant blend. Sprinkle a little cinnamon over the highest point of everyone, and return them to the oven. Prepare for an additional 30 minutes or something like that.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 17g, Protein 31g, Fat 5g
Share this Story
