Armenian Stuffed Eggplant (Imam Bayildi)
Ingredients
- 2 large eggplants
- ¼ cup olive oil, divided
- 1 red bell pepper, cut into 1-inch strips
- ½ onion, sliced
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 (8 ounce) can tomato sauce with no salt added
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch chopped fresh parsley, or to taste
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
- 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.
- Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
- 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.
- Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.
Source
Original recipe: View Original