Foolproof vegetarian stuffed eggplants

Foolproof vegetarian stuffed eggplants

Based on 6 ratings
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"The Turkish name of this recipe is İmam bayıldı, which translates as "The Imam fainted"–That's how delicious it is! If you're sceptical about eggplants, trust me, this recipe will change your mind. The eggplants are wonderfully soft and flavorful thanks to the filling, and the simple ingredients keep the dish inexpensive and uncomplicated."
Difficulty
Easy 👌
Preparation
50 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
5 cloves
garlic
2 tbsp
olive oil
½ tsp
cane sugar
200 ml
water
salt
flatbread (for serving)

Utensils

1 peeler, 1 knife, 1 cutting board, 1 frying pan (large, deep)

Nutrition per serving

Cal364
Fat15 g
Protein9 g
Carb57 g
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  • Step 1/5

    Peel the eggplants to create a zebra pattern. Salt generously and set aside for approx. 15 mins. Halve the onion and cut into thin slices. Slice the garlic. Roughly dice the tomatoes and finely chop the parsley.
    • 2 eggplants
    • 2 onions
    • 5 cloves garlic
    • 2 tomatoes
    • 30 g parsley
    • salt
    • 1 peeler
    • 1 knife
    • 1 cutting board

    Peel the eggplants to create a zebra pattern. Salt generously and set aside for approx. 15 mins. Halve the onion and cut into thin slices. Slice the garlic. Roughly dice the tomatoes and finely chop the parsley.

  • Step 2/5

    Wipe the salt off the eggplants. Heat half of the olive oil in a pan and fry the eggplants, turning regularly, until soft. Alternatively, roast the eggplants in a preheated oven at 200°C/392°F for approx. 15 mins.
    • 4 tbsp olive oil
    • 1 frying pan (large, deep)

    Wipe the salt off the eggplants. Heat half of the olive oil in a pan and fry the eggplants, turning regularly, until soft. Alternatively, roast the eggplants in a preheated oven at 200°C/392°F for approx. 15 mins.

  • Step 3/5

    Prepare the filling: Heat half the olive oil in a thick-bottomed fry pan over a medium heat. Fry the onion for about 5 minutes, then add the garlic and fry for another 1 minute. Add the tomatoes and chilli flakes and fry until the tomatoes start to break down (approx. 5 mins.). Season with salt. Stir occasionally, then add the parsley, stir again and remove the filling from the heat. Wipe out the pan.
    • 2 tbsp olive oil
    • ½ tsp chili flakes

    Prepare the filling: Heat half the olive oil in a thick-bottomed fry pan over a medium heat. Fry the onion for about 5 minutes, then add the garlic and fry for another 1 minute. Add the tomatoes and chilli flakes and fry until the tomatoes start to break down (approx. 5 mins.). Season with salt. Stir occasionally, then add the parsley, stir again and remove the filling from the heat. Wipe out the pan.

  • Step 4/5

    Fry the eggplants on all sides in the pan over a medium heat for approx. 5 mins. per side. Then cut the eggplants lengthwise and carefully open them like a baguette, taking care not to cut the eggplants all the way through. Spoon the filling into the eggplants and place them back in the pan.

    Fry the eggplants on all sides in the pan over a medium heat for approx. 5 mins. per side. Then cut the eggplants lengthwise and carefully open them like a baguette, taking care not to cut the eggplants all the way through. Spoon the filling into the eggplants and place them back in the pan.

  • Step 5/5

    Mix the tomato purée, sugar, water, and a little salt and pepper and add to the pan with the eggplants. Cook over a low heat with the lid on for approx. 35 mins. until the eggplants are completely soft and the flesh is translucent. If necessary, add a little more liquid if it looks too dry. Serve with extra parsley, yogurt and flatbread.
    • 1 tbsp tomato purée (passata)
    • ½ tsp cane sugar
    • 200 ml water
    • salt
    • pepper
    • 30 g parsley
    • yogurt (for serving)
    • flatbread (for serving)

    Mix the tomato purée, sugar, water, and a little salt and pepper and add to the pan with the eggplants. Cook over a low heat with the lid on for approx. 35 mins. until the eggplants are completely soft and the flesh is translucent. If necessary, add a little more liquid if it looks too dry. Serve with extra parsley, yogurt and flatbread.

  • Enjoy your meal!

    Foolproof vegetarian stuffed eggplants
FAQ

Aubergines are often salted before preparation to remove bitter substances and excess moisture. Once the aubergine has been salted, it can simply be patted dry and processed further.

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