Imam Bayildi

🛒 Ingredients

• Eggplant 125 g · 29 kcal
• Onion 75 g · 30 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Garlic 5 g · 3 kcal
• Green Bell Pepper 30 g · 6 kcal
• Fresh Parsley 8 g · 3 kcal
• Fresh Mint 3 g · 1 kcal
• Olive Oil 23 g · 207 kcal

👨‍🍳 Instructions

1. Halve eggplants lengthwise, make several deep cuts into the flesh without piercing the skin. Generously salt the cut sides and let them sit for 30 minutes to draw out bitter liquids; rinse thoroughly and pat completely dry with paper towels.
2. Heat a generous amount of olive oil in a large pan over medium-high heat. Fry the eggplant halves cut-side down until golden brown and softened, then flip and briefly fry the skin side; remove and drain on paper towels.
3. In the same pan, using a little more olive oil if needed, sauté finely chopped onions until very soft and translucent, about 10-15 minutes. Add minced garlic and chopped bell pepper, cooking for another 5 minutes.
4. Stir in canned diced tomatoes, chopped fresh parsley, and fresh mint (reserve some for garnish). Season with salt, pepper, and a pinch of sugar if desired; simmer for 10-15 minutes until the sauce thickens slightly.
5. Preheat oven to 180°C (350°F). Place the fried eggplants cut-side up in a baking dish. Gently press the flesh to create a cavity and fill each eggplant half generously with the tomato-onion stuffing.
6. Pour about 1/2 cup (120ml) water and a drizzle of olive oil around the eggplants in the baking dish. Cover loosely with foil and bake for 30-40 minutes until eggplants are very tender and the flavors have melded.
7. Remove foil and let cool to room temperature, or chill completely before serving. Garnish with reserved fresh parsley and mint, and a final drizzle of olive oil.