Turkish Stuffed Eggplant
Turkish Stuffed Eggplant, also known as Imam Bayildi, is a traditional Turkish dish that originated in the Ottoman Empire. Legend has it that an Imam fainted after tasting this delicious dish, hence the name 'Imam Bayildi' which means 'the Imam fainted' in Turkish.
This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 4 piece Eggplants
- 1 medium Onion
- 2 clove Garlic
- 2 medium Tomatoes
- 2 medium Bell peppers
- 1 cup Rice
- 1 bunch Parsley
- 4 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 1 cup Water
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell.
- Chop the eggplant flesh and set aside.
- In a pan, heat 2 tablespoons of olive oil and sauté the onion and garlic until translucent.
- Add the chopped eggplant flesh, tomatoes, bell peppers, and rice to the pan. Cook for 5 minutes.
- Stir in the parsley, salt, black pepper, cumin, cinnamon, and water. Cook for another 5 minutes.
- Fill 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 30-40 minutes, or until the eggplants are tender.
- Let the stuffed eggplants rest for 10 minutes before serving.
- Enjoy your Turkish Stuffed Eggplant!
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.