ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)
Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!
Provided by Chef Joanna
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
- Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
- While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
- Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
- Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g
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iten gamez
[email protected]The eggplants were a bit overcooked.
shaikh kamran
[email protected]This recipe is a bit bland for my taste.
Brandon Jack
[email protected]I'm not a fan of eggplant, but I really enjoyed this dish.
Sagar Tahir
[email protected]This dish is delicious, but it's a bit time-consuming to make.
Robel Mekonen
[email protected]I love this recipe! It's a great way to use up leftover eggplant.
Shezzi Ji
[email protected]This dish was easy to make and turned out great. I'll definitely be making it again.
Monarch MA
[email protected]The eggplants were a bit overcooked, but the filling was still delicious.
Samz Vis
[email protected]This recipe is a bit bland for my taste. I added some extra spices to give it more flavor.
Cindy Dixon
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The filling is so flavorful that it masks the eggplant flavor.
Dianna Dean
[email protected]This dish is so flavorful and delicious. I love the combination of eggplant and tomatoes.
Malik Mushtaq
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover eggplant.
Kazii Gaming
[email protected]This recipe is a bit time-consuming, but it's worth it! The end result is a delicious and impressive dish.
Rubel Pk
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
doris makena
[email protected]This recipe was a hit! The eggplants were tender and flavorful, and the filling was delicious. I will definitely be making this again.