Imam bajelldi

The dish is simple to put together, however it does take a bit while to cook (about 1¼ hours) and funky (it is meant to be eaten at room temperature), so make sure you permit enough time. And check which you have enough olive oil!

Eshte nje pjate qe gatuhet shume thjeshte , por do pak kohe qe te pergatitet (1 ore e cerek).Preferohet te haet ne temperature dhome keshtu qe sigurohuni qe te keni kohe te mjaftueshme. :) Sigurohuni qe keni vaj ulliri te mjaftueshem gjithashtu :) 

Perberesit per tete persona                                         Substances (serves four-eight)

8 patellxhane                                                                 8 aubergines (eggplants) 

3 qepe te mesme                                                            3 medium sized onions 

125ml vaj ulliri                                                              125 ml  more virgin olive oil 

4 hudhra te prera                                                            4 cloves garlic, chopped 

3 domate mesatare te qeruara                                           3 medium sized tomatoes, peeled 

majdanoz i prere                                                             chopped fresh flat leaf parsley 

kripe per shije                                                                Salt to flavor 

piper i zi                                                                        Freshly ground black pepper 

Leng limoni                                                                   An awesome squeeze of lemon juice 

Pak sheqer                                                                     A pinch of sugar 

Gjysme gote uji                                                               ½ cup (125ml) water

 Wash the aubergines nicely and cast off the stems. Peel the skin lengthwise in ½ inch strips, to offer a pleasant striped effect. This could assist the aubergine absorb the flavours while cooking, despite the fact that the stripes disappear to a degree when cooked.

Lajme patellxhanet dhe i fshijme me nje leter kuzhine. Qerojme lekuren per se gjati ne vija te gjate me gjeresi 1cm ne menyre qe te thithi me mire shijet nderkohe qe gatuhet dhe pse vijat zhduken kur gatuhet, 

Reduce the aubergines in half of (lengthwise), and cut a slit lengthwise inside the fleshy side of every of the halves, stopping a touch brief of the ends.  In case you are of the salting persuasion, then at this level cover your aubergines with salt and allow them to relaxation on kitchen towel for about 1/2 an hour. Afterwards surely wipe away the salt.

I presim patellxhanet ne mes dhe heqim pjesen e brendshme me ane te nje luge. Pjesa e brendshme e hequr do perdoret ne gjellen qe do e shpjegojme me vone. Pjesen e lekures e leme ne uje me kripe ne menyre qe t'i heqim thartesine qe kane per gjysme ore dhe me pas i fshijme me leter kuzhine. 

Cut onions in half of (from tip to tip) and then chop into slender wedges.

Tani vazhdojme me pergatitjen e gjelles . 

I presim qepet ne gjysme dhe me pas i presim ne copa te vogla. 

Warmness half of the oil in a heavy primarily based saucepan or frying pan with a lid, and upload the onions. Cook dinner lightly till they are obvious. Add the chopped garlic and cook dinner for about a minute. Pour this aggregate into a huge bowl, and stir inside the chopped tomatoes, parsley, salt and pepper, in addition to the lemon juice, sugar and water, to make the mixture used for stuffing the aubergines.

Ngrohim gjysmen e sasise se vajit te ullirit ne nje tigan te nxehur me pare dhe me pas shtojme qepet. I trazojme derisa te marrin nje ngjyre te arte. Shtojme hudhrat e prera holle dhe e trazojme per nje minute, shtojme brenda domatet e prera, pjesen e brendshme te patellxhaneve , majdanozin, kripen dhe piperin, lengun e limonit , sheqerin dhe ujin ne menyre qe te perftojme mbushjen e patellxhaneve. 

Warmness the last oil in the pan till it starts offevolved to smoke, then add the aubergines and prepare dinner over a excessive warmth for about five minutes, until they're lightly browned all over, however still exceptional and firm. Then take away from the warmth.

Ne te njejtin tigan , mbasi i kemi thare nga uji patellxhanet e vendosur ne uje i skuqim derisa te marrin nje ngjyre kafe , por prape te kene nje forme te rregullt. Me pas i heqim nga zjarri. 

Patellxhanet e skuqur i vendosim ne tave dhe i mbushim me gjelle aq sa te na duket e pershtatshme. Pjesen tjeter ia vendosim siper si kapak. Gjella qe tepron hidhet ne tave jashte patellxhaneve. Me pas e fusim ne furre per rreth 45 min ne temp 180 grade.  Kontrollohet here pas here, duke i shtuar uje nese thahet gjella. 

Set up the aubergines in the pan with fleshy facets upwards, and spoon the filling aggregate into the slits. Try and stuff in as a good deal as feasible, and unfold any last filling on top. Put a lid on the pan and cook dinner over a mild heat until tender (approx 45 mins). Test on it every so often, adding extra water to the pan best if it is getting dry (aubergines do release a awesome deal of water).

I nxjerrim nga furra dhe i leme te ftohen ne temperaturen e dhomes. Servirin si meze ose nje dreke e shijshme duke u shtuar buke te shkermoqur ose kos. Mund gjithashtu te ftohen dhe te serviren te ftohta, Ju befte mire :) 

Put off from the heat, and let the crammed aubergines cool to room temperature. Serve as an appetizer/meze, or as a mild meal with sparkling bread and/or yoghurt. It may also be refrigerated and served refreshingly chilled. Enjoy!