-
30
minPrep Time -
50
minCook Time -
80
minReady in -
perYield -
275
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Imam Bayildi, a jewel of Turkish cuisine, is a delightful, vegan eggplant dish revered for its succulent taste and aromatic essence. This recipe embodies the harmony of Mediterranean flavors, featuring eggplants stuffed with a lusciously spiced mixture of onions, garlic, tomatoes, and a medley of herbs. Each eggplant is meticulously prepared to absorb the rich, olive oil-infused sauce, ensuring a melt-in-your-mouth experience. Traditionally served at room temperature, Imam Bayildi is a testament to the Ottoman Empire’s culinary legacy, offering a taste that’s both sophisticated and profoundly satisfying. This dish’s roots in Turkish cuisine underscore its cultural significance, making it not just a meal, but an experience that bridges generations.
Ingredients
- 2 large eggplants
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 3 tomatoes, finely chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground allspice
- 1/2 cup olive oil
- Salt and pepper to taste
Steps:
- 1. Preheat oven to 375°F (190°C).
- 2. Cut the eggplants in half lengthwise and make deep slashes in the flesh without cutting the skin. Sprinkle with salt and set aside for 20 minutes.
- 3. Heat half the olive oil in a skillet over medium heat. Sauté onions and garlic until softened.
- 4. Add tomatoes, allspice, and half the parsley to the skillet. Cook until tomatoes are tender.
- 5. Rinse the eggplants and pat dry. Place on a baking dish, cut side up.
- 7. Bake in the preheated oven for 40-50 minutes, until the eggplants are soft.
- 8. Garnish with the remaining parsley before serving.
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Cuisines, Dairy-Free, Dinner, Mediterranean | No Comments » on Imam Bayildi