-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:summer,spring
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Savor the rich, complex flavors of the Mediterranean with this classic Vegan Imam Baildi. Enjoy tender eggplants stuffed with a savory tomato and onion mixture, perfected with aromatic herbs and spices.
Ingredients
- 4 large eggplants
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup olive oil
- 1 teaspoon sugar
- 2 tablespoons parsley, chopped
- 1 teaspoon oregano
- Salt and pepper to taste
Steps:
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and carve the flesh with a knife. Scoop out some of the flesh to create a hollow.
- Heat half the olive oil in a pan and sauté the onions and garlic until soft.
- Add the tomatoes, eggplant flesh, sugar, salt, and pepper to the pan and cook until everything is soft.
- Stir in the parsley and oregonao, and adjust the seasoning if necessary.
- Drizzle with the remaining olive oil and bake for 50 minutes, or until the eggplants are soft and the tops are golden brown.
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Cuisines, Dinner, Game Night, Lunch, Mediterranean | No Comments » on Vegan Imam Baildi