IMAM BAILDI

IMAM BAILDI

Ingredients

2 pounds large aubergines

4 large onions

10 cloves of garlic

1 cup olive oil

5 large ripe tomatoes for the sauce

1/5 of a small red chili pepper

Instructions

Aubergines

Cut the eggplant into slices about half a cm thick.

Cut every large eggplant into six slices.

Corn lightly the slices from both sides.

Smear with oil three shallow oven trays.

Put in a cup olive oil.

Dip a brush in the oil and smear with it each slice of eggplant on both sides.

Place the slices in the trays side by side.

Put the three trays simultaneously in the oven.

Put the oven on the operation of air at 175 degrees Celsius.

Cook the aubergines for 15-20 minutes.

The slices of aubergines located on the upper tray baked first.

The eggplants are ready when their color becomes light brown.

Then baked the slices of aubergines located in the middle tray and last the ones in bottom tray.

Take the trays out of the oven and let them to cool.

Take away the eggplant from the trays and place them side by side in a deep pan with dimensions 31CH41CH6 centimeters.

SAUCE

Peel the garlic and onions.

Leave the garlic cloves whole.

Cut the onions into pieces that look alike an orange clove. 

Put the remaining olive oil in a large deep skillet.

Place it over medium heat.

Stir in garlic and onions and sauté.

Stir frequently. Cook until everything softens.

Wash the tomatoes and cut them into chunks.

Cut each tomato into 8 or 9 chunks.

Once the onions are soft put the tomatoes in the pan.

Put in the sauce the small piece of hot pepper.

Add salt to taste.

Let the sauce boil for 15 minutes.

Pour sauce over the eggplants.

Spread it evenly with a spoon everywhere.

Put the pan on the middle rack of the oven and bake at 175 degrees Celsius for 45 minutes.