Скачать или смотреть Vegan Stuffed Eggplants | Imam Bayildi Recipe

Indulge in this delectable Vegan Stuffed Eggplants, also known as Imam Bayildi, bursting with Mediterranean flavours. Impress your guests or treat yourself to this aromatic dish, which pairs beautifully with rice or crusty bread. Please don’t forget to turn ON your CC/Subtitles for the step by step instructions!

Ingredients:
For the Stuffed Eggplants:
2 large or 4 small eggplants
Vegetable oil for frying the eggplants
1/4 cup olive oil
1 large onion, sliced
2 green (or red) peppers/chilli, diced
4 cloves garlic, minced or diced
2 large tomatoes, peeled and diced
1/2 bunch chopped fresh parsley
Salt and pepper to taste (about 1 teaspoon each)
Optional: Additional fresh herbs for garnish

For the Sauce:
1 tomato
2 tablespoons olive oil
1/2 tablespoon tomato or pepper paste (optional)
1 cup boiled water

Instructions:
1. Wash the eggplants and peel them lengthwise (as stripes) without cutting off the stems. If you are using large eggplants, slice them in half lengthwise. If you are using small eggplants, you do not need to cut them in half if you wish to use them as a whole.
2. Soak the eggplants in salty water for about 15 minutes to remove their bitterness.
3. Dry the eggplants using paper towels. Heat vegetable oil in a frying pan over medium heat. Fry the eggplants until they are lightly browned on both sides. Remove from the pan and set aside on paper towels to drain excess oil.
4. In the same pan (or another pan), add 1/4 cup of olive oil over medium heat. Add the sliced onion and sauté until they are softened, about 5 minutes.
5. Add the diced peppers and minced (or diced) garlic to the pan and cook for another 1-2 minutes until fragrant.
6. Stir in the peeled and diced tomatoes. Season with salt and pepper to taste. Cook the mixture for about 5 minutes until the tomatoes are softened and the flavours are well combined.
7. Mix in the chopped fresh parsley and remove from heat.
8. In a small saucepan, prepare the sauce by blending the tomato until smooth. Heat 2 tablespoons of olive oil in the saucepan over medium heat. Add the blended tomato and tomato or pepper paste (if using). Simmer for about 3 minutes until the sauce thickens slightly. Add 1 cup of boiled water, mix well and remove from heat.
9. Place the fried eggplants in a baking dish, cut side up. If you fried the eggplants as a whole, cut them from the middle using a knife and open them up a little so you can fill them with the sautéed vegetables.
10. Spoon the vegetable mixture on top of each eggplant, pressing gently to fill them.
11. Pour the prepared tomato sauce over the stuffed eggplants, covering them evenly.
12. Cook in preheated oven at 375°F (190°C) for 25-30 minutes, or until the eggplants are tender.
13. Once cooked, remove from the oven and let them cool slightly before serving. Garnish with additional fresh herbs, if desired, and serve warm.

For more Mediterranean recipes, check out:    • Dips & Mediterranean Dishes  

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