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–+ servings

Imam Baildi — Stuffed Eggplant with Tomato and Herbs

Imam Baildi means "the imam fainted" in Turkish — legend says the religious leader swooned when he tasted this dish, either from pleasure or from the amount of olive oil used.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 265kcal

Ingredients

  • 4 medium eggplants
  • 4 tbsp extra-virgin olive oil plus more for drizzling
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 cups cherry tomatoes halved
  • 1/4 cup each fresh parsley and fresh mint chopped
  • 1 tsp dried oregano
  • Pinch of sweetener substitute
  • Salt and cracked black pepper

Instructions

  • Preheat oven to 375F (190C). Halve eggplants lengthwise. Score the flesh deeply in a crosshatch without piercing the skin. Brush cut sides with oil, season, place cut-side down on a baking sheet.
  • Roast 20 minutes until flesh is tender. Cool slightly. Scoop out most of the flesh, leaving a 1/2 inch shell. Chop flesh.
  • Saute onion in olive oil until soft. Add garlic, cook 1 minute. Add tomatoes, eggplant flesh, sweetener, and oregano. Cook 8 minutes until thick. Stir in herbs. Season.
  • Fill eggplant shells with the tomato-eggplant mixture. Drizzle generously with olive oil.
  • Bake 25 minutes until tops are slightly caramelized. Serve warm or at room temperature.

Nutrition

Serving: 1serving | Calories: 265kcal | Protein: 4g | Fat: 22g | Fiber: 6g
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