Armenian Stuffed Eggplant (Imam Bayildi) recipe
All Recipes Fruits and Vegetables Vegetables Eggplant
Ingredients
- 2 large eggplants ¼ cup olive oil, divided 1 red bell pepper, cut into 1-inch strips ½ onion, sliced 3 cloves garlic, minced 2 tomatoes, chopped 1 (8 ounce) can tomato sauce with no salt added ⅛ teaspoon salt ⅛ teaspoon ground black pepper 1 pinch chopped fresh parsley, or to taste
Nutrition Info
- 248.8 caloriescarbohydrate: 30.3 gcholesterol: : -fat: 14.4 gfiber: 15 gprotein: 5.5 gsaturatedFat: 2 gservingSize: -sodium: 332.1 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Armenian Stuffed Eggplant (Imam Bayildi)
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.