Imam Bayildi (armenian Stuffed Eggplant)
Imam Bayildi is a classic Armenian dish featuring tender eggplants stuffed with a savory mixture of tomatoes, onions, and aromatic herbs. This vegetarian recipe is bursting with flavor and makes for a satisfying main course or side dish.
Ingredients
- 4 small eggplants
- 1/4 cup olive oil
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh with a sharp knife in a crisscross pattern.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic, and cook until softened.
- Add the tomatoes, parsley, and mint to the skillet. Season with salt and pepper, and cook for 5 minutes.
- Stuff the eggplants with the tomato mixture and place them in a baking dish. Drizzle with the remaining olive oil.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until the eggplants are tender.
- Serve the Imam Bayildi warm, garnished with extra herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Baking dish Foil
Tools
Sharp knife Large skillet
Serving suggestions
Serve Imam Bayildi with a side of fluffy rice or crusty bread to soak up the delicious sauce.
Tips & tricks
For a smoky flavor, you can grill the eggplants instead of baking them in the oven.
Cost
$10