This Turkish-Style Imam Bayildi is a simple and flavorful dish that’s perfect for summer dinners. Soft, oven-baked eggplants are filled with a colorful mix of roasted vegetables, fresh herbs, and gooey melted mozzarella, creating a hearty yet light meal. Easy to prepare and full of Mediterranean flavors, it’s a tasty way to enjoy seasonal produce any day of the week.
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Ingredients:
• 2 medium eggplants
• 2–3 sweet peppers
• 2–3 tomatoes
• 1 onion
• 2–3 garlic cloves
• 2–3 tbsp olive oil
• 100 g dry mozzarella
• Fresh parsley and dill
• Salt, black pepper, chili flakes
Tips:
• Perfect for a light, summery dinner.
• Can be made ahead and reheated.
• Pairs well with a simple green salad or crusty bread.
Instructions:
1. Prepare the eggplants:
Make a lengthwise cut down the center of each eggplant, creating a pocket for the stuffing. Brush the eggplants with oil.
2. Bake the eggplants:
Place the eggplants in a baking tray and bake in the oven at 200°C (about 390°F) for 20–30 minutes, until soft. Remove from the oven and let cool.
3. Prepare the vegetables:
Chop sweet peppers, tomatoes, and onion into bite-sized pieces. Place them in a baking pan, add a few tablespoons of oil, and season with salt, pepper, and chili flakes. Bake at 200°C (390°F) for 30 minutes, stirring halfway through.
4. Add herbs:
Finely chop parsley and dill and stir them into the roasted vegetables.
5. Stuff the eggplants:
Mix the mozzarella with the inner flesh of the eggplants. Fill the eggplants with the baked vegetable mixture.
6. Bake again:
Bake the stuffed eggplants at 200°C (390°F) for 10–15 minutes, until the cheese melts.
7. Serve:
Sprinkle with chopped parsley and serve hot.
#immambayaldi #stuffedeggplant #bakedeggplant #eggplantrecipe
Ingredients: eggplants: sweet peppers, tomatoes, onion,
garlic cloves, parsley, dill, dry mozzarella, salt, black
pepper, chili flanes, oil Make a lengthwise cut down the center of the eggplant to
create a pocket Coat the eggplants with oil. Bake in the oven at 200°C (about 390°F) for 20–30 minutes,
depending on size, until soft. Chop the sweet peppers into bite-sized pieces. Place them in a baking pan. Chop half of the onion Mince garlic cloves Chop tomatoes into bite-sized chunks. Add a few tablespoons of oil. Season with salt, pepper, and chili flakes Bake in the oven at 200°C (about 390°F) for 30 minutes,
stirring halfway through. Take the eggplants out of the oven and let them cool. Finely chop the dill and stir it into the baked veggies. Grate dry mozzarella cheese Stuff the eggplants with cheese, mix it with the inner
flesh, and fill with the baked vegetables. Sprinkle cheese on top Bake in the oven at 200°C (about 390°F) for 10–15 minutes,
until the cheese melts. Remove from the oven Sprinkle with chopped parsley and serve hot.
Dining and Cooking