-
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.
Similar recipes that you might like:
PICKED
Sweet Red Bean Paste Buns
Soft and fluffy buns filled with sweet red bean paste, perfect for an addition to dinner, or a snack be it in the middle of the day or late at night!
PICKED
Vegan Stoemp with Carrots and Leek
A hearty and nutritious vegan version of the classic Belgian stoemp, featuring mashed potatoes with carrots and leek
PICKED
Black Bean and Corn Tacos
Indulge in the vibrant and flavorful Black Bean and Corn Tacos, a perfect vegan delight for any meal
Cuisines, Dinner, Game Night, Lunch, Mediterranean | No Comments » on Vegan Imam Baildi