Ecomely

Language

Imam Bayildi: photo of the dish
Illustrative photo: AlexanderVanLoon — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Imam Bayildi

Melt-in-your-mouth eggplants stuffed with onions, tomatoes and garlic in olive oil.

  • 1 h 15
  • 4 servings
  • Medium
  • Budget-friendly
  • Turkish

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

331 kcal per serving

Protein
5.5 g
Carbohydrates
16.9 g
of which sugars
14.9 g
Fat
24.2 g
of which saturated fat
3.8 g
Fiber
11.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the eggplants in strips and brown them whole in the oil.
  2. Soften the onions, garlic and tomatoes with the sugar and parsley.
  3. Slit the eggplants open and stuff them.
  4. Bake for 40 minutes at 350°F (180°C) with a little water in the dish; serve warm.

More ideas

Gratin dauphinois1 h 35 · 4 serv. · budget-friendlyMac and cheese35 min · 4 serv. · budget-friendlyZucchini Gratin45 min · 4 serv. · budget-friendlyCauliflower Gratin45 min · 4 serv. · budget-friendlyRoasted Chickpeas and Vegetables50 min · 4 serv. · budget-friendlyPatatas Bravas55 min · 4 serv. · budget-friendlyRed Lentil Balls45 min · 4 serv.Provençal Tian1 h 20 · 6 serv. · budget-friendly

Original Ecomely recipe.