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Stuffed Eggplant
Stuffed Eggplant, also known as "Imam Bayildi" in Mediterranean cuisine, is a savory dish filled with a delicious mixture of vegetables, herbs, and spices. The tender eggplant boats are baked to perfection, offering a flavorful and healthy meal that's perfect for vegetarians or anyone looking to enjoy a nutrient-rich dinner. This recipe is versatile and can be adapted to include your favorite ingredients.
Equipment
- Baking sheet
- Large Skillet
- Mixing bowl
- Spoon
- Knife
- Cutting Board.
- Aluminum Foil
Ingredients
- 2 large eggplants
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium tomato diced
- 1 red bell pepper diced
- ½ cup cooked quinoa or rice
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup feta cheese crumbled (optional)
- 3 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup pine nuts or walnuts optional
- Lemon wedges for serving
Instructions
Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh inside to create a boat. Set the flesh aside.
- Place the eggplant halves on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt. Cover with aluminum foil and bake for 20 minutes, or until the eggplants are tender.
Prepare the Filling:
- While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic, red bell pepper, and the reserved eggplant flesh (chopped into small pieces) to the skillet. Cook for another 5 minutes, until the vegetables are tender.
- Stir in the diced tomato, cooked quinoa or rice, cumin, coriander, crushed red pepper flakes (if using), and season with salt and pepper. Cook for an additional 3 minutes.
- Remove the skillet from the heat and stir in the chopped parsley, basil, and feta cheese (if using).
Stuff the Eggplants:
- Remove the eggplant halves from the oven and carefully fill each one with the prepared vegetable mixture.
- Optionally, sprinkle with pine nuts or walnuts on top for extra crunch.
- Return the stuffed eggplants to the oven and bake, uncovered, for 20-25 minutes, until the filling is heated through and the tops are slightly browned.
Serve:
- Once done, remove from the oven and let cool for a few minutes.
- Serve the stuffed eggplants warm with lemon wedges on the side for a fresh, zesty touch.
Notes
Tips:
- Customize the Filling: Feel free to add ground meat like lamb or beef to the filling for a non-vegetarian version.
- Use Fresh Herbs: Fresh herbs like mint or dill can be added for an extra burst of flavor.
- Make Ahead: The stuffed eggplants can be prepared in advance and baked just before serving, making it a convenient option for entertaining.