Eggplants Stuffed With Onions, Tomatoes, And Parsley


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:

Olive oil
Green pepper
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! 

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Sarah is known for her extra fancy yeast breads, melt in your mouth pies, and everything salads. She has won awards as a home cook, and is passionate about helping others feel smarter in the kitchen. Sarah is the cooking genius of the sister duo.

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