imam bayildi

A fresh roasted aubergine and lemon sumac dish that&#039;s perfect for vegetarians and meat eaters alike!

Imam Bayildi | Slimming &amp; Weight Watchers Friendly

aubergines (sliced lengthways in half)

onions

red pepper

garlic

(14 ounces) tin chopped tomatoes

½ tsp sweet paprika

cinnamon

oregano

granulated sweetener

tbsp balsamic vinegar

sea salt and black pepper

low calorie cooking spray

basil leaves (to serve (optional))

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Score the white flesh of the aubergine halves in a criss-cross pattern, without cutting through the skin at the bottom. Spray the halves all over with low calorie cooking spray.

Lay the halves on a foil-lined baking tray, cut side up. Season with salt and pepper. Roast the halves in the middle of the oven for 30 minutes.

While the aubergine is cooking, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, pepper and garlic and sauté for 5 minutes, until the onion has softened.

Add the tomatoes, paprika, sumac, cinnamon, oregano, sweetener and balsamic vinegar. Season with salt and pepper and and simmer for 5 minutes until the mixture has thickened and deepened in colour.

Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.

Baked eggplants are stuffed with a cooked mixture of onion, tomato, pepper, garlic and herbs. Then they are baked for the second time.

Turkish Imam Bayildi Recipe

eggplants

olive oil

sweet green peppers, chopped

tomatoes,

garlic, chopped

sugar

salt

black pepper

fresh mint, chopped

parsley, chopped

water

tomato paste

Preheat the oven at 350F/180C. Line a baking pan with baking paper.

Peel the eggplants in stripes. Don’t cut the stems out.

Let them sit in salted water for 15 minutes. Gently squeeze and pat dry with a paper towel. 

Prick each eggplant a few times with a fork and place them on a grilling rack or in a baking pan.

Brush each eggplant with a generous amount of olive oil.

Bake in the oven until tender, for 30 minutes.

Heat olive oil in a pan and cook the chopped onion in it until translucent. 

Add in chopped green peppers and cook for a few minutes.

Add in chopped tomatoes, garlic, sugar, salt and black pepper and cook for 5 minutes.

Remove from the heat and add in chopped mint and parsley. Give it a good stir. 

Cut a slit lengthwise on each eggplant but don’t go all the way through.

Use a teaspoon and give each eggplant a boat shape by making enough space to stuff them.

Stuff the eggplants with the filling and place them in a baking pan. 

In a small bowl, mix together water and tomato paste. Pour this over the eggplants. 

Added some cooked chickpeas in the filling and they turned out amazing!

This iconic recipe originates from Turkish cuisine and can be called Imam Bayildi or Eggplant casserole. This meal does take a little bit of time to prepare.

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Turkish Imam Bayildi Recipe

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Turkish Imam Bayildi Recipe

Imam Bayildi

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