Imam Bayildi (Eggplant Stuffed with Tomatoes)
9 STEPS
2 large
Eggplant
1 1/2 pounds, halved
Cherry Tomatoes
2 chopped
Yellow Onion
4 chopped
Garlic Cloves
2 large
Eggplant
1 1/2 pounds, halved
Cherry Tomatoes
2 chopped
Yellow Onion
4 chopped
Garlic Cloves
1 tablespoon
Tomato paste
1 teaspoon
Cumin
1 teaspoon
Dried Oregano
1/4 cup
Extra Virgin Olive Oil
1 teaspoon
Kosher Salt
1 teaspoon
Black Pepper
1/2 cup
Feta Cheese
Cut eggplants in half. Scoop out the middle (reserve) leaving a 1/4-inch edge on the eggplant.
1
Preheat oven to 425°F. Brush eggplants all over with olive oil. Seasons with 1/2 teaspoon salt.
2
Roast eggplants for 20 minutes. Chop flesh. Start preparing the filling.
3
In a large pan over medium high heat, sauté onions in olive oil for 5 min with salt & pepper.
4
Add the eggplant flesh, garlic, tomato paste, cumin, and oregano. Cook for 5-7 minutes.
5
Add the halved cherry tomatoes and cook for 3 minutes.
6
Distribute filling equally among eggplant halves.
7
Top with crumbled Feta cheese. Bake for 15 minutes.
8
Recipe makes 4 stuffed eggplant halves. Garnish with additional Feta, chopped parsley, or mint.
9