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Stuffed Eggplant (İmam Bayıldı)

Stuffed Eggplant, known as İmam Bayıldı in Turkish cuisine, is a classic dish with a delightful blend of tender eggplant and a savory filling of tomatoes, onions, garlic, and spices. This traditional recipe is cherished for its rich flavors and pleasing textures, offering a wonderful way to experience Mediterranean flavors. Though simple to prepare, the dish provides a rewarding culinary experience, inviting those who enjoy vegetable-based meals to appreciate its depth and charm. Whether for a casual dinner or a more special occasion, Stuffed Eggplant is sure to bring some warmth and flavor to the table.

Ingredients

  • 4 medium eggplants
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1/2 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp paprika

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Chop the eggplant flesh and set aside.
  3. Heat olive oil in a pan over medium heat. Add onions and garlic, and sauté until soft for about 5 minutes.
  4. Add tomatoes, chopped eggplant, parsley, oregano, and paprika. Mix well and cook for 5-7 minutes until the vegetables are tender and fragrant.
  5. Stuff the eggplant shells with the filling mixture and arrange them in a baking dish.
  6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the eggplants are tender.
  7. Serve garnished with fresh parsley.

Keywords: Vegetable, Mediterranean, Savory, MainCourse, Turkish

Spice Rack: Oregano, Paprika

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