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Armenian Stuffed Eggplant
Imam Bayildi
Tender roasted eggplant halves are generously filled with a savory mixture of sautéed onions, bell peppers, tomatoes, and garlic, then baked until golden and bubbling. This vegetarian dish is a flavorful and satisfying staple of Armenian cuisine.
🧂 Ingrédients
- 3 medium Large eggplants
- 0.5 cup Olive oil(divided)
- 1 large Red bell pepper(diced)
- 1 large Yellow onion(diced)
- 4 cloves Garlic cloves(minced)
- 2 large Tomatoes(chopped)
- 1 15 ounce can Tomato sauce(no salt added)
- 0.25 cup Fresh parsley(chopped, plus extra for garnish)
- 1 tsp Salt(plus more for eggplant)
- 0.5 tsp Black pepper
- 0.25 tsp Ground cinnamon(optional)
- 0.25 tsp Red chili flakes(optional)
👨🍳 Instructions
- 1
Preheat oven to 450°F (230°C). Cut eggplants in half lengthwise, then cut each half into thirds, creating 6 eggplant spears. Brush with 2 tablespoons of olive oil, season lightly with salt and pepper, and place on a baking sheet. Roast for 15-20 minutes, or until fork-tender. Reduce oven temperature to 350°F (175°C).
- 2
While eggplants roast, heat remaining olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in chopped tomatoes, tomato sauce, chopped parsley, cinnamon, and red chili flakes (if using). Cook for 5-10 minutes, allowing the sauce to thicken slightly.
- 3
Remove eggplants from the oven. Carefully slice each spear vertically down the middle, being careful not to cut through the skin. Gently pry open the slits.
- 4
Spoon the tomato and vegetable mixture generously into the slits of each eggplant spear.
💡 Conseils de pro: Ensure the filling is distributed evenly. - 5
Pour any remaining tomato sauce over the stuffed eggplants. Place the baking dish in the preheated 350°F (175°C) oven and bake for 30 minutes, or until heated through and bubbling.
- 6
Garnish with fresh chopped parsley before serving.
💡 Conseils de pro: Serve hot as a side dish or a vegetarian main.
💡 Conseils de pro
- ✓For a deeper flavor, you can add a pinch of sugar to the tomato filling.
- ✓If you don't have fresh parsley, dried parsley can be used, but use about half the amount.
- ✓Ensure the eggplants are tender before stuffing to avoid a tough texture.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a handful of cooked rice or quinoa to the filling for a heartier dish.
- Incorporate other vegetables like zucchini or mushrooms into the filling.
- For a non-vegetarian version, add cooked ground lamb or beef to the filling.