Stuffed Eggplant (Imam Bayildi)

May 15, 2023May 15, 20230 2
Mediterranean-inspired Stuffed Eggplant (Imam Bayildi)
in Vegetarian

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 italian eggplants , halved lengthwise ( about 10 ounces each )
1/4 cup olive oil
salt & fresh ground pepper
1 medium onion , minced
3 medium garlic cloves , minced ( about 1 tablespoon )
2 teaspoons minced fresh oregano leaves , or 1/2 teaspoon dried
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 lb plum tomato , , cored , seeded , and chopped medium
2 ounces pecorino romano cheese , grated ( about 1 cup )
1/4 cup pine nuts , toasted ( see illustration below )
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley leaves

Nutrision Information

Servings Per Recipe
8
Calories
220
Sugar
6g
Fat
14g
Imam Bayildi is a Mediterranean-inspired dish that translates from Turkish to 'the Imam fainted'. Legend has it that the dish was first made by an Imam who was so impressed by the flavor that he fainted. It is prepared by stuffing eggplant halves with a flavorful tomato sauce mixed with pecorino romano cheese and pine nuts, then baked until golden brown and bubbly. This dish is perfect for vegetarians or anyone looking for a hearty, low-calorie meal with lots of flavor. The dish can be served as an appetizer or a main course.

Instructions

1.Preheat your oven to 375 F and line a baking sheet with parchment paper.
2.Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. Leave a 1/4 inch thick shell.
3.Brush the shells with olive oil and sprinkle them with salt and pepper. Bake for 15 minutes until tender.
4.In the meantime, heat olive oil in a skillet and brown the onion. Add garlic, oregano, cinnamon, and cayenne pepper and cook for a minute until fragrant.
5.Add tomatoes and cook for 10 minutes until they are slightly reduced. Pour in the red wine vinegar and simmer for another minute.
6.Stir in half of the cheese and the pine nuts. Divide the filling among the eggplant halves and place them on the baking sheet.
7.Top each with the remaining cheese and bake for 20 minutes or until the cheese is melted and bubbly. Serve with minced parsley on top.

PROS

This recipe is incredibly flavorful and gives a new take to eggplant.

It is a vegetarian option that is hearty and satisfying.

It is low in calories and fat.

CONS

It can be time-consuming to prepare the eggplants.

The dish might be perceived as too exotic for picky eaters.

HEALTH & BENEFITS

Eggplant is a low-fat and high-fiber vegetable that is packed with antioxidants.
The tomatoes in the dish are high in lycopene, a powerful antioxidant that is known to reduce cancer risks.
Moreover, pine nuts are a great source of healthy fats, protein, and magnesium which promotes heart health.

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