Stuffed Eggplants
Stuffed eggplants, also known as Imam Bayildi, is a popular dish in Mediterranean and Middle Eastern cuisines. Legend has it that an Imam fainted after tasting this dish because it was so delicious, hence the name 'Imam Bayildi' which means 'the Imam fainted' in Turkish.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 4 medium-sized Eggplants
- 2 tablespoon Olive oil
- 1 medium-sized Onion
- 2 minced Garlic cloves
- 1 diced Red bell pepper
- 2 diced Tomatoes
- 1 cup Cooked quinoa
- 1/2 crumbled Feta cheese
- 2 tablespoons chopped Fresh parsley
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Paprika
- 1 tablespoon Fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell.
- Chop the eggplant flesh into small pieces.
- Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic until softened.
- Add the red bell pepper and chopped eggplant to the pan and cook for another 5 minutes.
- Stir in the diced tomatoes and cooked quinoa, and cook for an additional 2 minutes.
- Remove from heat and stir in the crumbled feta cheese, fresh parsley, salt, black pepper, ground cumin, paprika, and fresh lemon juice.
- Stuff the eggplant shells with the mixture and place them in a baking dish.
- Drizzle the remaining olive oil over the stuffed eggplants.
- Bake in the preheated oven for 30-35 minutes, or until the eggplants are tender.
- Let the stuffed eggplants rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.