Vegan Imam Bayildi

Vegan Imam Bayildi is a delightful dish featuring tender eggplants stuffed with a savory mixture of tomatoes, onions, and garlic, slowly baked in olive oil. This traditional Greek recipe is not only flavorful but also embodies the essence of 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
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1 tablespoon
• Water - 1/2 cup

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create a cavity for the filling.
3. Sprinkle the insides of the eggplants with salt and let them sit for about 15 minutes to draw out moisture.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. Add the minced garlic and diced bell pepper to the skillet, cooking for an additional 2-3 minutes until softened.
6. Stir in the diced tomatoes, chopped eggplant flesh, salt, pepper, cinnamon, and sugar. Cook for 10 minutes until the mixture is well combined and the tomatoes are soft.
7. Remove the skillet from heat and stir in the chopped parsley and lemon juice.
8. Rinse the salted eggplant halves under cold water and pat dry with a paper towel.
9. Place the eggplant halves in a baking dish and fill each with the tomato mixture.
10. Drizzle the remaining 2 tablespoons of olive oil over the stuffed eggplants and pour the water into the bottom of the baking dish.
11. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the eggplants are tender and slightly caramelized.
12. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from tomatoes and eggplants.
• High in dietary fiber, promoting digestive health.

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