Name: Armenian Stuffed Eggplant (Imam Bayildi)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Eggplants - 2 large; Olive oil, divided - ¼ cup; Red bell pepper, cut into 1-inch strips - 1; Onion, sliced - ½; Garlic, minced - 3 cloves; Tomatoes, chopped - 2; Tomato sauce with no salt added - 1 (8 ounce) can; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Chopped fresh parsley, or to taste - 1 pinch

Ingredients for - Armenian Stuffed Eggplant (Imam Bayildi)

1. Eggplants 2 large

2. Olive oil, divided ¼ cup

3. Red bell pepper, cut into 1-inch strips 1

4. Onion, sliced ½

5. Garlic, minced 3 cloves

6. Tomatoes, chopped 2

7. Tomato sauce with no salt added 1 (8 ounce) can

8. Salt ⅛ teaspoon

9. Ground black pepper ⅛ teaspoon

10. Chopped fresh parsley, or to taste 1 pinch

How to cook deliciously - Armenian Stuffed Eggplant (Imam Bayildi)

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.

3 . Stage

Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).

4 . Stage

While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.

5 . Stage

Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.

6 . Stage

Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.