Armenian Stuffed Eggplant (Imam Bayildi)
Description
In this Armenian stuffed eggplant (imam bayildi) recipe, eggplants are stuffed with a tomato, garlic, and bell pepper mixture and baked in tomato sauce.
Ingredients
•
2 large eggplants
•
1/4 cup olive oil, divided
•
1 red bell pepper, cut into 1-inch strips
•
1/2 onion, sliced
•
3 cloves garlic, minced
•
2 tomatoes, chopped
•
1 (8 ounce) can tomato sauce with no salt added
•
1/8 teaspoon salt
•
1/8 teaspoon ground black pepper
•
1 pinch chopped fresh parsley, or to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
3
Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
4
Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
5
Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
6
Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
7
Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.