Dairy-Free Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplants
• 0.5 cup Olive Oil
• 2 medium Onion
• 4 cloves Garlic
• 1 medium Green Bell Pepper
• 4 medium Tomatoes
• 2 tablespoons Tomato Paste
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3Brush the cut sides of the eggplants with 2 tablespoons of olive oil. Place them cut-side down on a baking sheet and bake for 20 minutes.
4. 4While eggplants are baking, heat the remaining olive oil in a large skillet over medium heat.
5. 5Add onion and cook until softened, about 5 minutes. Add garlic and green bell pepper and cook for 3 minutes more.
6. 6Stir in chopped tomatoes, tomato paste, parsley, mint, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. 7Remove eggplants from the oven. Use a spoon to scoop out some of the flesh, creating a well for the filling. Add the scooped-out eggplant flesh to the tomato mixture in the skillet.
8. 8Fill the eggplant halves with the tomato mixture. Return them to the baking sheet and bake for another 25 minutes, or until eggplants are tender.
9. 9Let cool slightly before serving.

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