This beautifully presented Vegetarian Stuffed Eggplant (Imam Bayildi) is not only a feast for the eyes but also a culinary journey to the Ottoman era. The rich blend of tomatoes, onions, and garlic brings robust flavors to the tender eggplant, creating a dish that is both hearty and healthy. Perfect for a family dinner or a gathering with friends, this recipe promises a taste of the Mediterranean with every bite. A delicious and comforting meal that you can whip up in just over an hour!
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- 2 large eggplants
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, diced
- 1/2 cup parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- Halve the eggplants lengthwise and scoop out most of the flesh, leaving a 1/2-inch shell. Chop the scooped-out flesh and set aside.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the chopped eggplant flesh, tomato, parsley, salt, pepper, sugar, cumin, paprika, and tomato paste. Cook, stirring occasionally, until the mixture is tender, about 10-12 minutes.
- Arrange the eggplant shells in a baking dish, then fill each shell with the cooked vegetable mixture.
- Drizzle the remaining olive oil and water over the stuffed eggplants.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes, until the eggplants are golden and tender.
- Serve warm or at room temperature, garnished with extra parsley if desired.
Nutrition
Serving: 100g | Calories: 200kcal | Carbohydrates: 23g | Protéines: 4g | Fat: 11g | Sucre: 10g