Imam Bayildi (The Priest Fainted)

Imam Bayildi is a traditional Turkish dish that got its name from a story where a priest fainted after tasting its deliciousness.

This is vegan and gluten free recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Imam Bayildi (The Priest Fainted)

Cooking Method: Baking Cuisine: Turkish Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 medium-sized Eggplants
• 2 large Onions
• 4 minced Garlic cloves
• 4 ripe Tomatoes
• a handful chopped Parsley
• 4 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Sugar

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell.
3. Chop the eggplant flesh and set aside.
4. In a pan, heat olive oil and sauté onions until translucent.
5. Add minced garlic and chopped eggplant flesh to the pan and cook until softened.
6. Add diced tomatoes, parsley, salt, black pepper, and sugar to the pan. Cook for another 5 minutes.
7. Stuff the eggplant shells with the mixture and place them in a baking dish.
8. Drizzle olive oil over the stuffed eggplants.
9. Bake in the preheated oven for 45-50 minutes.
10. Let it rest for 10 minutes before serving.
11. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.