İmam Bayıldı (Stuffed Eggplant)
İmam Bayıldı, a delightful Turkish dish of stuffed eggplant, combines the rich flavors of caramelized onions, juicy tomatoes, and aromatic garlic. This vegetarian masterpiece is drizzled with high-quality olive oil and can be served warm or cold, making it perfect for any occasion. Whether at summer gatherings or cozy family dinners, İmam Bayıldı promises to impress your taste buds with its vibrant colors and savory goodness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 4 medium eggplants
- 2 large sweet yellow onions, chopped
- 4 garlic cloves, minced
- 2 ripe tomatoes, diced (or 1 can of diced tomatoes)
- 1/2 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut each eggplant in half lengthwise and scoop out some flesh to create a boat shape. Reserve the flesh.
- In a skillet, heat a splash of olive oil over medium heat. Sauté the onions until translucent, then add garlic and diced tomatoes along with the reserved eggplant flesh. Cook until soft.
- Season the mixture with salt and pepper, then stir in chopped parsley.
- Generously fill each eggplant half with the mixture and drizzle more olive oil on top.
- Place in a baking dish with a splash of water at the bottom, cover with foil, and bake for 30-35 minutes until tender.
Nutrition
- Serving Size: 1 stuffed eggplant half (approximately 200g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg