Dairy-Free Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 medium Eggplant
• 2 medium Onion
• 4 cloves Garlic
• 4 medium Tomatoes
• 1 medium Green Bell Pepper
• 0.5 cup Olive Oil
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 tbsp Tomato Paste
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. 3Brush the cut sides of the eggplant with olive oil and season with salt and pepper.
4. 4Place the eggplants cut-side down on a baking sheet and bake for 20-25 minutes, or until the flesh is softened.
5. 5While the eggplants are baking, prepare the filling. Heat the remaining olive oil in a large skillet over medium heat. Add chopped onions and cook until softened, about 5 minutes.
6. 6Add minced garlic and cook for another minute until fragrant.
7. 7Add chopped tomatoes, diced green bell pepper, tomato paste, sugar, salt, and pepper to the skillet. Cook for 10-15 minutes, or until the tomatoes have softened and the sauce has thickened.
8. 8Stir in fresh parsley and mint.
9. 9Remove the eggplants from the oven and let them cool slightly. Use a spoon to scoop out some of the flesh, creating a well in the center.
10. 10Fill the eggplants with the tomato mixture.
11. 11Return the eggplants to the baking sheet and bake for another 15-20 minutes, or until the filling is heated through and the eggplants are tender.
12. 12Serve warm or at room temperature.

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