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–+ servings
picture of Imam Bayildi on a serving dish

Imam Bayildi

by

Derek Farwagi

4.25 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish, Starter
Cuisine Mediterranean
Servings 2
Calories 129 kcal

Ingredients
  

  • 1 small globe egg plant
  • ½ can diced tomatoes (you can also use about 1/2 lb cherry tomatoes, halved and a teaspoon of tomato paste).
  • 1 large yellow onion, sliced in half lengthwise, then again lengthwise into thin strips.
  • 4 garlic cloves, thinly sliced
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ cup water
  • ¼ cup olive oil
  • salt and pepper

Instructions
 

  • Preheat your oven to 425ºF.
  • Peel eggplant skin in strips and cut in eggplant in half.
    picture of peeled eggplant
  • Brush eggplants all over with olive oil. Season with 1/2 teaspoon salt.
    picture of eggplant ready to be baked
  • Roast eggplants till soft but no too mushy - about 15-20 minutes.
  • While the eggplants are roasting heat 2 tbs of olive oil in a large pan over a low heat. Add the sliced onion and spread across the base of the pan. Sauté the onions stirring frequently until they begin to caramelize (about 10-15 minutes). At that point, add the sliced garlic and cook until the onions reach a golden brown color. (another 3-4 minutes).
  • Add the diced tomatoes a quarter cup of water, season with cumin and oregano and bring stuffing to a simmer. Cook for a few of minutes until most of the water evaporates. The stuffing should be thick and firm.
  • Check eggplants. The centers should be soft. Remove from oven and with the back of a soup spoon gently press down on the cooked flesh and make a trough for the stuffing. With a spatula and tongs, turn the eggplants on their side to drain any liquid.
  • Distribute the filling equally among the eggplant halves.
  • Garnish with parsley or mint and toasted pine nuts (optional). Drizzle a little olive oil and serve at room temperature or refrigerate overnight.
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Notes

Ideally suited as a side dish to grilled meat and poultry or serve as a main course on a bed of bulgur wheat with raisins and pine nuts.

Nutrition

Serving: 2Calories: 129kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 212mgPotassium: 375mgFiber: 9gSugar: 14gVitamin A: 727IUVitamin C: 36mgCalcium: 76mgIron: 2mg
Keyword Eggplant, Imam Bayildi
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