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imam-bayildi-turkish-stuffed-eggplant-with-onions-tomato

Imam Bayildi (Turkish Stuffed Eggplant with Onions/Tomato)

A classic Turkish dish of stuffed eggplant with onions and tomatoes.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Turkish
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 Eggplants medium-sized
  • 2 Onions sliced
  • 4 cloves Garlic minced
  • 4 Tomatoes diced
  • ½ cup Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Sugar
  • ¼ cup Parsley chopped

Instructions 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for the stuffing. Set aside.
  3. In a frying pan, heat half of the olive oil and sauté the onions and garlic until soft.
  4. Add the diced tomatoes, salt, pepper, and sugar. Cook until the mixture thickens.
  5. Fill the eggplant halves with the tomato mixture and place them in a baking dish.
  6. Drizzle the remaining olive oil over the stuffed eggplants.
  7. Cover with foil and bake for 45-60 minutes, until the eggplants are tender.
  8. Garnish with chopped parsley before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 600mg | Fiber: 7g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Stuffed Eggplant, Vegetarian
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