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!
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
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.
Calories: 289 kcal Carbohydrates: 33 g Protein: 6 g Fat: 17 g Saturated Fat: 3 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 10 g Trans Fat: 1 g Sodium: 168 mg Potassium: 918 mg Fiber: 10 g Sugar: 13 g Vitamin A: 2889 IU Vitamin C: 83 mg Calcium: 97 mg Iron: 3 mg