Imam Bayildi - Grilled Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an Armenian dish (it's the country in Caucasus Mountains where I spent 7 years), and usually goes as a side dish to all the BBQ and kebabs that Armenians do all the time. It's quite a lot of labor time, but the result is worth it and the dish is very healthy as well! Read more ! Ingredients:
4 eggplants |
2-3 bell peppers |
2 large tomatoes |
1 small onion |
parsley |
basil |
salt |
bacon (optional) |
Directions:
1. Preparation
2. Now this part can be skipped if you like to keep it vegetarian, though I think it makes the difference. Cut the eggplants along the concave side to make a pocket . Stuff some bacon (or other kind of fat) in it. They should be washed, but not peeled!
3. Grill
4. If it's summer and BBQ time and you can use a real grill, it's the best, but in cold weather an oven will do just fine. Place the vegetables on the oven grid or the grill, eggplants cut side up, tomatoes and peppers bottom / stem down. Grill them until most of the skin is burnt. That's right! Once they are nicely burnt on the outside and soft on the inside, place them in a large bowl carefully (there will be hot juice coming out!). Once they cooled down enough so you can hold them with bare hands, next part begins.
5. Stew
6. Peel the vegetables, removing stems, seeds and all the other uneatable parts. The skin should be coming off pretty easily. Cut them in cubes and combine in a pot. Dice the onion and saute it for just a little bit to make it golden, then add it to the pot. Add salt and stew for about 15 min. Add finely chopped basil and parsley, serve.
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