Imam Bayaldi
Imam bayildi is a much loved Ottoman dish that can be found in varying forms across Asia Minor. Eggplant is roasted and scooped out to form boats that hold a warmly spiced filling. Top it all off with a garlicky breadcrumb topping for a dish that will please vegans, vegetarians and omnivores!
Ingredients
- 2 eggplants
- 3 tablespoon olive oil *divided
- 1 yellow onion finely chopped
- 1 red pepper finely chopped
- 3 cloves garlic finely minced
- ½ teaspoon cinnamon
- 1 teaspoon oregano
- 2 cups cherry tomatoes halved
- 2 tablespoons vegan butter
- ½ cup breadcrumbs
- 1 cup parsley finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Cut the eggplants in half lengthwise and score the flesh a few times with a sharp knife. Brush with one tablespoon of olive oil and bake for 20 minutes.
- While the eggplants are cooking, heat the remaining 2 tablespoons of olive oil in a saute pan and saute the onion for 3 minutes.
- Add the red pepper,cinnamon, oregano and parsley to the pan and saute for a further 2 minutes.
- Transfer the mixture a bowl with the cherry tomatoes.
- Scoop the flesh from the roasted eggplants, and add it onion and red pepper in the bowl.
- Clean out the pan and melt two tablespoons of the vegan butter. Saute the breadcrumbs and garlic for three minutes.
- Put the eggplant skins in baking dish and distribute the filling between them. Top with breadcrumbs and drizzle with olive oil.
- Bake for 20 minutes.
Nutrition
Calories: 289kcalCarbohydrates: 33gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 168mgPotassium: 918mgFiber: 10gSugar: 13gVitamin A: 2889IUVitamin C: 83mgCalcium: 97mgIron: 3mg
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