İmam Bayıldı (Stuffed Eggplant)
İmam Bayıldı, or Stuffed Eggplant, is a vibrant Turkish dish that features tender eggplants filled with a savory blend of tomatoes, onions, and spices. This vegetarian delight not only tantalizes the taste buds but also serves as an eye-catching centerpiece for any meal. Perfect for casual gatherings or special occasions, İmam Bayıldı promises a rich flavor experience that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 2 medium eggplants
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 ripe tomatoes, diced (or 1 can of diced tomatoes)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out some flesh to create a cavity for stuffing. Sprinkle with salt and let sit for 15 minutes to draw out bitterness.
- In a skillet over medium heat, heat olive oil. Sauté the onions until soft and translucent, then add garlic and tomatoes. Cook until softened.
- Mix in the scooped eggplant flesh and chopped parsley; season with salt and pepper.
- Fill each eggplant half with the mixture and drizzle with olive oil.
- Place stuffed eggplants in a baking dish with water at the bottom, cover with foil, and bake for 30-35 minutes until tender.
Nutrition
- Serving Size: 1 stuffed eggplant half (150g)
- Calories: 189
- Sugar: 3g
- Sodium: 175mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg