Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe Recipe

Name: Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant; 1-2 diced green pepper; 2 yellow onions diced; 4 clove garlic - smashed and finely chopped; 1/4 cup fresh parsley chopped; 1 16 oz can diced stewed tomatoes; 1 16 oz can tomato sauce; olive oil for baste and sautA; salt, pepper; cayenne to taste (maybe 1/4 - 1/2 tsp); allspice (optional - I used maybe 1 tsp); dry basil - 1 tsp

Servings: persons

2 large eggplant
1-2 diced green pepper
2 yellow onions diced
4 clove garlic - smashed and finely chopped
1/4 cup fresh parsley chopped
1 16 oz can diced stewed tomatoes
1 16 oz can tomato sauce
olive oil for baste and sautA
salt, pepper
cayenne to taste (maybe 1/4 - 1/2 tsp)
allspice (optional - I used maybe 1 tsp)
dry basil - 1 tsp

1
Cut eggplant lengthwise into 8 wedges
2
Salt and let stand for 30 mins, wipe dry with paper towel
3
Split eggplant wedges down the middle and brush lightly with olive oil
4
place in lightly oiled pan or baking sheet.
5
Bake at 450 until light brown.
6
Remove from oven, open splits to form a pocket in the eggplant
7
Filling:
8
in a large skillet (I use an old aluminum electric fry pan;))
9
sautA onion, garlic, bell pepper in olive oil until soft/onions are translucent
10
add tomatoes, seasonings and cook for 5 more minutes
11
Spoon filling into eggplant wedges (boats) and cover with tomato sauce
12
Bake in over at 350 for 30 mins.
13
The dish can be served hot or chilled (or room temp).
14
When my family ate it cold
15
we squeezed lemon over it.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplant, 1-2 diced green pepper, 2 yellow onions diced, 4 clove garlic - smashed and finely chopped, and more.

Yes, Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe

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