Imam Bayildi Recipe

Imam Bayildi Recipe

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Imam Bayildi

by Lemon Drop from A Recipe Reborn

“Miniature Doman eggplants stuffed to bursting with juicy marinated vegetables─and enough peppers to knock a trained Fist of Rhalgr monk out cold.”
— Eorzea Database
  • Prep time: 15 minutes
  • Cook time: 1 hour

US

Ingredient

Metric

3

Chinese or Japanese eggplants

3

½ cup

olive oil

120 mL

2/3 cup

onion, sliced

100 g

5

cloves of garlic

5

2/3 cup

bell pepper, diced

120 g

1/8 cup

hot pepper, diced (optional)

25g

1/3 cup

tomato, diced

65g

3 tbsp

parsley, chopped

10 g

½ tsp

kosher salt

7 g

¼ tsp

black pepper

3 g

½ tsp

sugar

2 g

½ cup

tomato sauce

120 mL

Instructions

  1. Trim off the tips of the eggplants' leaves and stems.
  2. Peel the eggplants lengthwise, creating an alternating striped pattern with the dark skin and light flesh.
  3. Salt the eggplants and set them aside to drain their liquid.
  4. Put 2 tablespoons of olive oil in a pan over medium-low heat and cook the onions, garlic and peppers until the onions are translucent but not brown.
  5. Add the diced tomato, parsley, salt, pepper and sugar. Cook for 5 minutes, remove from the heat and set aside.
  6. Rinse and dry the eggplants thoroughly with paper towel.
  7. Fry the eggplants in the remaining olive oil over medium heat, 1-2 minutes per side until brown.
  8. Transfer the eggplants to a baking dish and preheat the oven to 350°F/177°C.
  9. Make a shallow cut along the length of each eggplant and then use two spoons to gently spread them open.
  10. Stuff the eggplants with the cooked vegetable mixture.
  11. Pour the tomato sauce into the baking dish around the eggplants.
  12. Bake for 30 minutes.

This recipe was created by adapting from:

Imam Bayildi - Tori Avey

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