Armenian Stuffed Eggplant (Imam Bayildi)

Eggplants are stuffed with a flavorful tomato mixture and baked in tomato sauce for this Armenian imam bayildi dish.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 249 Calories

Ingredients

• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 large eggplants
• 1 red bell pepper, cut into 1-inch strips
• 1 (8 ounce) can tomato sauce with no salt added
• 1 pinch chopped fresh parsley, or to taste
• 0.125 teaspoon ground black pepper
• 0.125 teaspoon salt
• 0.5 onion, sliced
• 0.25 cup olive oil, divided

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.

Step 3

Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).

Step 4

While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.

Step 5

Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.

Step 6

Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.