Stuffed Eggplant (Imam Bayildi)
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Cooking tools:
- Paring knife
- Cutting board
- Spoon
- Baking dish
- Skillet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Aluminum foil
Ingredients
- 2 medium eggplants
- 6 Tbsp extra virgin olive oil, divided
- 1 yellow onion, thinly sliced
- 4 cloves garlic, chopped
- 1 1/2 tsp salt (optional)
- 1 can diced tomatoes
- 1 1/2 Tbsp Piquant Post Turkish Herb blend
- 1 Tbsp tomato paste
- 1 Tbsp white sugar (optional)
- 1/4 cup feta cheese, crumbled
- 1/4 cup sliced or chopped toasted almonds
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