Sun recipe: “Imam Bayildi” candied eggplant
This recipe, made with the Sungood 360 multi-cooker solar oven, is presented to us by our Solar Sister Gaelle! Here’s a delicious recipe for “Imam Bayildi” candied eggplant, tested and approved with the Suntube solar cooking tube. Gaelle has always been a mom with a passion for cooking and, more recently, for solar energy. She is always happy to share her trials and experiences on her Instagram page
- A beautiful eggplant
- 20cl plain tomato purée
- An onion
- Two teaspoons cinnamon
- A teaspoon of cumin
- Salt and pepper
- Olive oil
Preparing the “Imam Bayildi” eggplant confit
- Roughly cut the eggplants and onion into sticks (the size of large French fries) to fit the tube perfectly. Drizzle generously with olive oil.
- Add the cumin and cinnamon to the tomato sauce, then season to taste with salt and pepper. Coat the eggplants with the mixture.
- Head for the SunTube for around 30 to 45 minutes, depending on the day’s weather conditions. The eggplants should melt in the mouth and mash with a fork.
- Serve with tabbouleh, wheat cakes, bulgur or rice.
Enjoy your meal!