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.

Imam Bayildi (armenian Stuffed Eggplant)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh with a sharp knife in a crisscross pattern.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic, and cook until softened.
  4. Add the tomatoes, parsley, and mint to the skillet. Season with salt and pepper, and cook for 5 minutes.
  5. Stuff the eggplants with the tomato mixture and place them in a baking dish. Drizzle with the remaining olive oil.
  6. Cover the dish with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until the eggplants are tender.
  7. 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