Vegan Imam Bayildi

Vegan Imam Bayildi is a traditional Turkish dish featuring tender eggplants stuffed with a rich and aromatic mixture of onions, garlic, and tomatoes, all baked to perfection. This comforting dish is not only flavorful but also showcases the beauty of Mediterranean cuisine with its vibrant colors and wholesome ingredients.

Ingredients

• Eggplant - 2 medium
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Tomato - 2 medium, diced
• Red bell pepper - 1, diced
• Olive oil - 4 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and diced red bell pepper to the skillet, cooking for an additional 3 minutes until fragrant.
5. Stir in the diced tomatoes, cumin, sugar, salt, and black pepper. Cook for 10 minutes until the mixture thickens. Remove from heat and stir in the chopped parsley and lemon juice.
6. Rinse the eggplant halves under cold water to remove excess salt and pat dry.
7. Place the eggplant halves on a baking dish. Fill each half generously with the tomato mixture.
8. Drizzle the remaining olive oil over the stuffed eggplants and cover the dish with aluminum foil.
9. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the eggplants are tender and slightly caramelized.
10. Remove from the oven, let cool slightly, and serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 300
• Protein: 4 g
• Carbs: 30 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplants, promoting heart health.
• High in fiber, aiding digestion and supporting gut health.

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