Imam Bayildi (turkish Eggplant And Tomato Casserole)
Imam Bayildi is a classic dish in Mizrahi Jewish cuisine, featuring tender eggplant stuffed with a rich tomato and onion filling. This flavorful casserole is a perfect combination of savory and sweet, and it's sure to become a favorite in your recipe collection.
Ingredients
- 4 small eggplants
- 1/2 cup olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 large tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 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 knife in a crisscross pattern.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the onions and garlic, and cook until softened.
- Add the tomatoes, parsley, cumin, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, until the mixture thickens.
- Stuff the eggplants with the tomato mixture and place them in a baking dish. Drizzle the remaining olive oil over the eggplants.
- Cover the dish with foil and bake for 30-35 minutes, until the eggplants are tender.
- Serve the Imam Bayildi hot or at room temperature.
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
Knife Skillet Baking sheet
Serving suggestions
Serve Imam Bayildi with a side of fluffy couscous or warm pita bread.
Tips & tricks
For a smoky flavor, you can grill the eggplants instead of baking them in the oven.
Cost
$10