IMAM BYILDI

Shopping list

• 5 count Onions

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• 3 count Tomatoes

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• 1 count Lemon

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• 1 count Green Bell Pepper

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• 1 count Long Green Pepper

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• 3 cloves Garlic

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• 1 bunch Parsley

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• 5 tumblers Olive Oil

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• 0.5 tumbler Water

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• 2 teaspoons Sugar

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• 4 Aubergines

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Step by step

1. 1

   Cut the aubergines in half lengthways and salt them. Grate the onion and cut the pepper finely and fry in oil, then pour over skinned and finely chopped tomatoes with the sliced green pepper, add salt and sugar and cook 20 mins until lush rich and soft

2. 2

   Add the crushed garlic and finely chopped parsley afterwards. Wash the salt off the aubergines after 15 mins and pop in a pan of hot oil - stuffing the inside with the cooked tomato mixture. garnish as preferred and Squeeze with lemon juice. Then add a little water to allow for loss of moisture during cooking, place the dish in a medium oven and bake for 20 mins.

3. 3

   This dish is then usually served cold.