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Mediterranean Stuffed Eggplant (Imam Bayildi Style)
Roasted eggplants filled with a savory mixture of tomatoes, onions, garlic, and herbs.
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
2 large eggplants, halved lengthwise
¼ cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 medium tomatoes, diced
1 tsp dried oregano
½ tsp cinnamon
1 tbsp tomato paste
2 tbsp parsley, chopped
Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C). Scoop out eggplant flesh, leaving ½-inch shell. Dice flesh.
Heat olive oil in skillet, sauté onion until golden. Add garlic, diced eggplant, tomatoes, oregano, cinnamon, and tomato paste. Cook until softened.
Fill eggplant shells with mixture, drizzle with olive oil. Cover with foil and bake 35 minutes until tender.
Garnish with parsley and serve warm with bread.
Why You’ll Love It:
It’s rich, aromatic, and wholesome—a dish that feels both homely and exotic, with warm spices and a melt-in-your-mouth texture.
