Imam Bayildi
Recipe: #26294
June 21, 2017
Categories: Tomato, Eggplant, Appetizers, Peppers, Middle Eastern, Oven Bake, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"Yummy Turkish stuffed eggplant. This came from The Iron You. It can be served warm from the oven, or chilled as an appetizer. You can also make this a day or two ahead and then bring to room temperature and heat it back up."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (341.6 g)
- Calories 165.4
- Total Fat - 9.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 13.2 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 7.1 g
- Sugars - 11.3 g
- Protein - 3.4 g
- Calcium - 45.6 mg
- Iron - 1.3 mg
- Vitamin C - 44.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 450°F and place a rack in the middle.
Step 2
Line a baking sheet with foil or parchment and brush with olive oil.
Step 3
Using a vegetable peeler, remove wide strips of the eggplants' skin.
Step 4
Cut the eggplants open lengthwise, but don't slice completely through them. Sprinkle a big pinch of salt inside each eggplant, then set them all in a colander and let rest for about 30 minutes.
Step 5
Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and set aside.
Step 6
In the meantime, heat 2 tablespoons of the olive oil over medium heat in a large skillet and add the onions.
Step 7
Cook, stirring occasionally, for a few minutes, then add the bell pepper and garlic.
Step 8
Continue to cook until the vegetables are tender and have collapsed, about 10 minutes.
Step 9
Season with salt and pepper, then stir in the chopped tomato, sugar, cumin, tomato paste and parsley.
Step 10
Cook for further 5 minutes, until fragrant. Set aside.
Step 11
Reduce oven temperature 350°F.
Step 12
Arrange the eggplants in the baking dish so that each one is butterflied open. Season with salt and fill with the onion and tomato mixture.
Step 13
Drizzle with remaining olive oil, add two tablespoons of water to the baking dish and bake for about 40 to 45 minutes.
Step 14
By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized.
Step 15
Serve warm or at room temperature, with a spoonful of the pan juices drizzled over the eggplant.
Tips
No special items needed.
1 Reviews
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