Stuffed Eggplant (turkish Imam Bayildi)
Stuffed Eggplant, also known as Turkish Imam Bayildi, is a delicious and flavorful dish from Eastern Arabian cuisine. This vegetarian recipe features eggplants stuffed with a savory mixture of onions, tomatoes, and aromatic spices, making it a perfect option for a hearty and satisfying meal.
Ingredients
- 4 small eggplants
- 1/4 cup olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh in a crisscross pattern and brush with olive oil. Place the eggplants on a baking sheet and roast in the oven for 20 minutes.
- Meanwhile, 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, cumin, paprika, red pepper flakes, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the mixture thickens.
- Remove the eggplants from the oven and let them cool slightly. Carefully scoop out some of the flesh from the center of each eggplant half, leaving about a 1/2-inch border. Chop the scooped-out flesh and add it to the skillet with the tomato mixture. Cook for an additional 5 minutes.
- Stuff the eggplants with the tomato and onion mixture, then return them to the skillet. Cover and cook for 10-15 minutes, or until the eggplants are tender.
- Sprinkle the stuffed eggplants with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Baking sheet Skillet
Tools
Knife Cutting board Measuring spoons Spatula
Serving suggestions
Serve the Stuffed Eggplant with a side of fluffy rice or warm pita bread. It also pairs well with a refreshing cucumber and tomato salad.
Tips & tricks
For a smoky flavor, you can grill the eggplants instead of roasting them in the oven before stuffing them.
Cost
$10