Stuffed Eggplant (imam Bayildi) Recipe
Fried eggplant stuffed with sautéed red and green peppers, onions, pine nuts, currants and herbs.
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Ingredients
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Vegetables
Filling
Cooking Essentials
Method
Preparation
- 1
Prepare the Eggplants
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2 inch shell. Sprinkle the insides with salt and let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Chop the Vegetables
Finely chop the red bell pepper, green bell pepper, and onion. Set aside.
Cooking
- 3
- 4
- 5
Stuff the Eggplants
Rinse the salted eggplant halves under cold water and pat them dry. Place them cut side up in a baking dish. Drizzle the remaining olive oil over the eggplants and fill each half with the sautéed mixture.
- 6
Serving
- 7
Serve
Remove the stuffed eggplants from the oven and let them cool slightly before serving. They can be served warm or at room temperature, garnished with additional herbs if desired.
