Eggplants Stuffed With Onions, Tomatoes, And Parsley

Share:

Eggplants Stuffed With Onions Tomatoes And Parsley are worth a try today. It is known to have originated in Turkey and the taste is oh so good! 

This recipe is rumored to have been one of the most famous dishes in Turkey. It is originally called Imam Bayildi, also known as eggplants stuffed with onions, tomatoes and parsley. 

While many different versions of this dish call for the same ingredients, some have different spins on them. This recipe has been created as an adaption of several different recipes. Give it a try and let us know what you think about it! 

This recipe serves 4 people.

You Will Need:

Onion
Olive oil
Garlic
Tomato
Green pepper
Chives
Parsley
Eggplant
Sugar
Salt
Lemon juice
Mozarella cheese

How To:

Preheat your oven to 375F.

Wash and dry the eggplant, and cut in half lengthwise. Careful to leave a shell that is at least 1/2 inch thick, gently scrape out the insides of your eggplants. Cut the part of the eggplant that was removed into small pieces. Place the eggplant boats (hallow skins) with the cut side up on a greased baking dish.

In a sauté pan on medium heat, add olive oil, onion and garlic. Cook until onions become translucent in color. Add cut insides of eggplant, green pepper and cook for about 5 minutes, or until they begin to get soft.

Remove from heat. Add tomatoes, chives and parsley, stir to combine. Scoop the vegetable mixture and carefully pack on top of eggplant openings.

In a food processor add about two tomatoes and puree. Once juicy, add sugar, salt and lemon juice. Pulse a few times to mix together. Pour tomato mixture gently over each eggplant. The juice will also cover the bottom of your pan.

Top with a sprinkling of mozarella cheese and a sprinkle of dried parsley. Bake for 20 to 30 minutes, while you frequently baste the eggplant with tomato juices it is sitting in. The eggplant is ready when they are soft. Serve warm, and enjoy!

This Eggplants Stuffed With Onions Tomatoes And Parsley dish is known to be common in Turkey. It is simple yet, delicious. You should give it a try and let us know what you think. 

What is your favorite eggplant recipe?

It’s not worth a hill of beans! Or at least that’s what they say. Learn what exactly a hill of beans, means. Treat your taste buds to Boiled Artichokes With Dijon-Worcestershire Dipping Sauce. It’s soooo good! Don’t just take my word for it, try it yourself! 

Eggplants Stuffed With Onions, Tomatoes, And Parsley

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Keyword: eggplant
Servings: 4 people

Ingredients

  • 1 large onion chopped small
  • 4 tbsp olive oil
  • 6 cloves garlic pressed
  • 4 tomatoes chopped small
  • 1 green pepper chopped small
  • 1/4 cup chives finely cut
  • 4 tbsp parsley fresh or dried
  • 2 medium eggplants
  • 1 cup pureed tomatoes about two large tomatoes that have been pureed and still have their juice
  • 1 tsp sugar
  • 1/4 tsp salt
  • 4 tbsp lemon juice if using fresh, about one lemon
  • 1 cup mozzarella cheese
  • sprinkle parsley

Instructions

  • Preheat your oven to 375F.
  • Take your egg plant that have been washed and dried, and cut in half lengthwise. Careful to leave a shell that is at least 1/2 inch thick, gently scrape out the insides of your eggplants. Cut the part of the eggplant you removed into small pieces. Place the eggplant boats which you sliced with the cut side up on a greased baking dish.
  • In a sauté pan on medium heat, add olive oil, onion and garlic. Cook until onions become translucent in color. Add cut insides of eggplant, green pepper and cook for about 5 minutes, or until they begin to get soft.
  • Remove from heat. Add tomatoes, chives and parsley, stir to combine. Scoop the vegetable mixture and carefully pack on top of eggplant openings.
  • In a food processor add about two tomatoes and puree. Once juicy, add sugar, salt and lemon juice. Pulse a few times to mix together. Pour tomato mixture gently over each eggplant. The juice will also cover the bottom of your pan.
  • Top with a sprinkling of mozarella cheese and a sprinkle of dried parsley. Bake for 20 to 30 minutes, while you frequently baste the eggplant with tomato juices it is sitting in. The eggplant is ready when they are soft. Serve warm, and enjoy!

Leave a Comment

Recipe Rating




shares