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Armenian Stuffed Eggplant (Imam Bayildi)
Armenian Stuffed Eggplant (Imam Bayildi)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Mouthwatering Armenian stuffed eggplants baked in savory tomato sauce, perfect pair with creamy hummus and warm pita bread!
Ingredients:
  • 2 large eggplants
  • 0.25 cup olive oil, divided
  • 1 red bell pepper, cut into 1-inch strips
  • 0.5 onion, sliced
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 (8 ounce) can tomato sauce with no salt added
  • 0.125 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 pinch chopped fresh parsley, or to taste
Instructions:
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C).
  • Cut the eggplants in half lengthwise, then slice each half into thirds, resulting in a total of 12 eggplant spears. Arrange them on a baking sheet and drizzle with 2 tablespoons of olive oil.
  • Roast until fork tender in the preheated oven for 15 to 20 minutes, then lower the oven temperature to 350 degrees F (175 degrees C).
  • As the eggplants cook, warm up the remaining 2 tablespoons of olive oil in a medium to large pan over medium heat. Saute bell pepper, onion, and garlic until onions are tender, about 5 to 7 minutes. Add tomatoes and simmer until most of the liquid has evaporated, approximately 2 to 3 minutes. Allow the mixture to cool.
  • Take the eggplants out of the oven and allow them to cool for 5 to 10 minutes. Place the eggplants in a 9x13-inch baking dish. Using a fork and knife, slice each eggplant vertically, being cautious not to slice through the skin. Gently open each eggplant and fill it with 2 to 3 tablespoons of tomato filling, then top with tomato sauce.
  • Cook in the oven until bubbly for about 30 minutes. Season with salt and pepper, and top with fresh parsley for a lovely touch.

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