Greek eggplants (imam)

Soft, delicious and satiating, today we offer baked eggplants according to the Greek recipe that everyone knows with the name of imam. Tasty pieces of eggplants melt in a special sauce prepared with tomato, onion, garlic and mint. The dish provides fiber, antioxidants, such as the lycopene of tomatoes, but also lots of vitamin C thanks to the addition of fresh chili pepper. Enjoy your meal!


1 kg of eggplants
400 grams of tomato pulp
10 cherry tomatoes
1 onion
1 clove of garlic
Extra virgin olive oil
Pepper mint or lesser calamint
Sea salt
Chili pepper
Rinse the eggplants, remove the stems and cut the eggplants in half lengthwise, then cut into fairly thick slices. Sprinkle the eggplant pieces with salt and let them rest for about an hour in a colander so that they lose the water. After this time, rinse and dry the eggplants. Slice coarsely the onion and chop the garlic.
In a pan, fry the onion and garlic with 1 tablespoon of extra virgin olive oil and two of water.
Pour the tomato pulp and halved cherry tomatoes and cook for 15 minutes, season with salt.
Separately bake the eggplants at 180 degrees for 10 minutes, remove the eggplants from the oven and place them in a pan greased with extra virgin olive oil. Pour the prepared sauce and sprinkle with mint leaves. Add a glass of water, mix quickly and bake at 170 degrees for 45-50 minutes. Serve with a pinch of fresh chili pepper cut into small pieces.
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