Stuffed Eggplants / İmambayıldı
A popular vegan side dish with eggplants. A must try.
Servings 6 servings
Calories 165kcal
Ingredients
Eggplants and brining, frying
- 6 eggplants short or long and thin
- water to cover
- 1 teaspoon salt
- 100+ millilitres olive oil for frying
Stuffing
- 3 tablespoons olive oil
- 2 onions
- 10 garlic cloves
- 1 green pepper
- 2 tomatoes
- ½ bunch parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
Garnish
- 5-6 stalks parsley
Instructions
Eggplants
- Peel the eggplants in stripes. Cut off the stem and discard the leaves if any. To brine; without cutting the eggplants, put all in a bowl with water to cover and add a teaspoon of salt. Rest for at least 15 minutes so the eggplants leave out their black and sour water. If the eggplants rise on top of the water put a heavy pot on top to prevent this.
- When the time is up, take the eggplants out. Rinse, squeeze out the excess water and dry with a paper towel.
- Decide on the flat side of the eggplant. Turn it around and make a slight vertical cut on the opposite side, do not make the cut all the way to the corners. This cut will be used to fill in the stuffing.
- Fry the eggplants in olive oil, turning sides as necessary. Use a wide pan with some height. When golden brown and softened take the eggplants out on a paper towel, set aside and start preparing the stuffing, using the same pan.
Stuffing
- Slice onions; first cut into half and then cut to thin slices, but do not chop. Sauté with olive oil until they become translucent.
- Chop the garlic cloves and add and sauté for another 1-2 minutes.
- Add the chopped peppers. Stir 1-2 minutes
- Chop and add the tomatoes. Stir 1-2 minutes.
- Chop the parsley and add to the mixture.
- Add the black pepper, sugar and salt.
Combining
- Place each eggplant to the pan, try not to put one on top of the other.
- Using the vertical cut and a dessert spoon open an oval hole in each eggplant and sprinkle with salt, pepper and sugar. Then will fill the hole generously with the stuffing.
- Make sure there is either the juice of the tomato on the bottom of the pot, if not add warm water.
- Cook over medium heat, with lid on for about 20 minutes.
Final
- Keep lid covered until the pot cools. Carefully transfer the eggplants to a serving dish.
- Serve chilled or at room temperature; as a starter/side dish. You can garnish with additional well-chopped parsley before serving.
Notes
Eggplants: choose ones that are the same size, thin and small if possible. However if this is not possible you can go ahead and use large eggplants, cut them into half vertically before frying.
Tomatoes: use fresh tomatoes in season for best results. If not possible you can use a can of chopped tomatoes.
Green peppers: use banana or cubanelle peppers for best results. If not possible green bell peppers will also work for this recipe.
Garlic cloves: you will need to use fresh garlic cloves, refrain from replacing with garlic powder.
Onions: you will need to slice them, if you find chopping easier, you can do so.