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