Armenian Stuffed Eggplant (Imam Bayildi)

In this Armenian stuffed eggplant (imam bayildi) recipe, eggplants are stuffed with a tomato, garlic, and bell pepper mixture and baked in tomato sauce.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 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

Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.

Step 3

Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.

Step 4

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

Step 5

Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.

Step 6

Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.

Step 7

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