Turkish 50 min

Imam Bayildi (Turkish Stuffed Eggplant)

Name: Imam Bayildi (Turkish Stuffed Eggplant)
Total time: 50 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 4 small eggplants; 2 large onions, sliced into half moons; 4 medium tomatoes, diced; 6 cloves garlic, sliced; 1/2 cup olive oil; 1/4 cup fresh parsley, chopped; 1 tsp sugar; 1 tbsp lemon juice; Salt and pepper to taste

VeganEggplantTurkish

Ingredientsfor 2

240

Cal

Protein

22g

Carbs

16g

Fat

14 small eggplants
22 large onions, sliced into half moons
34 medium tomatoes, diced
46 cloves garlic, sliced
51/2 cup olive oil
61/4 cup fresh parsley, chopped
71 tsp sugar
81 tbsp lemon juice
9Salt and pepper to taste

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Instructions

1
Cut a deep slit lengthwise in each eggplant (don't cut through). Salt inside and let drain 15 minutes.
2
Heat 3 tbsp olive oil in a pan. Sauté onions until very soft and golden, about 12 minutes.
3
Add garlic, cook 1 minute. Add diced tomatoes, sugar, salt, and pepper. Cook 5 minutes.
4
Stir in parsley. This is your filling.
5
Pat eggplants dry. Fry briefly in remaining olive oil, turning to soften all sides, about 5 minutes.
6
Place eggplants in a baking dish. Open the slits and stuff generously with the onion-tomato filling.
7
Add 1/2 cup water and lemon juice to the dish. Cover with foil and bake at 375°F for 35-40 minutes until eggplants are meltingly soft. Serve at room temperature — the name means 'the imam fainted' from sheer deliciousness.