Eggplant Imam Bayildi

Eggplant Imam Bayildi is a flavorful Greek dish featuring tender, roasted eggplant stuffed with a savory mixture of tomatoes, onions, and garlic. This low-carb version is a delightful twist that captures the essence of traditional Mediterranean cuisine.

Ingredients

• Eggplant - 2 medium-sized
• Olive oil - 4 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Tomatoes - 2 medium, diced
• Bell pepper - 1 small, diced
• Parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh, leaving a border around the edges. Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the diced tomatoes, bell pepper, scooped eggplant flesh, salt, black pepper, and cinnamon. Cook for about 10 minutes until the mixture thickens.
5. Remove from heat and stir in the chopped parsley and lemon juice.
6. Rinse the eggplant halves to remove excess salt and pat them dry. Place them in a baking dish and fill each half with the tomato mixture.
7. Drizzle the remaining 2 tablespoons of olive oil over the stuffed eggplants.
8. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the eggplants are tender and lightly browned.
9. Let cool slightly before serving. Enjoy warm or at room temperature.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C and E.
• Low in carbohydrates, making it suitable for low-carb diets.

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