Eggplant Imam Bayildi (Stuffed Eggplant)
A classic Turkish dish of eggplant stuffed with onions, garlic, tomatoes, and herbs, then baked until tender and flavorful.
Ingredients
- 2 large Eggplants
- 1/2 cup Olive oil
- 2 medium Onions
- 4 cloves Garlic
- 3 medium Tomatoes
- 1 medium Green bell pepper
- 1/4 cup Fresh parsley
- 1/4 cup Fresh mint
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Cut eggplants in half lengthwise. Score the flesh in a crisscross pattern and brush with olive oil. Sprinkle with salt and pepper.
- 3Bake for 30 minutes, or until slightly softened.
- 4While eggplants are baking, heat olive oil in a pan over medium heat.
- 5Add chopped onions and garlic and sauté until softened.
- 6Add diced tomatoes and green bell pepper. Cook for 10 minutes.
- 7Stir in parsley, mint, sugar, salt, and pepper.
- 8Remove eggplants from the oven and scoop out some of the flesh, leaving a 1.27 cm border. Add the scooped-out eggplant to the tomato mixture.
- 9Stuff the eggplant halves with the tomato mixture.
- 10Return to the oven and bake for 30 minutes, or until the eggplants are tender.
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