Imambayildi (stuffed Eggplant) Recipe

Inspired by Toros

Time1h 15m

Serves4

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

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Ingredients

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1
Prepare the Eggplants
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.
2
Make the Stuffing
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.
3
Stuff the Eggplants
Rinse the eggplant halves to remove excess salt and moisture. Fill each half with the prepared stuffing.
4
Bake the Dish
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.