Whole eggplant served with delicious stuffing prepared from onions, green peppers, tomatoes, parsley & a hint of garlic.

Cut the eggplants in half lengthwise and scoop out some of the flesh to create a space for the stuffing. Sprinkle with salt and let them sit for 30 minutes to draw out moisture.

Prepare the Eggplants

In a skillet, heat olive oil over medium heat. Add chopped onions and green bell pepper, and sauté until soft. Add minced garlic and chopped tomatoes, cooking until tomatoes soften. Stir in chopped parsley and season with salt and black pepper.

Make the Stuffing

Rinse the eggplant halves to remove excess salt and moisture. Fill each half with the prepared stuffing.

Stuff the Eggplants

Place the stuffed eggplants in a baking dish. Drizzle with olive oil and cover with foil. Bake at 375°F (190°C) for 35-40 minutes until the eggplants are tender.

imambayildi (stuffed eggplant)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!