For an extra layer of flavor, consider adding a pinch of dried oregano or a dash of red pepper flakes to the tomato filling. If you don't have fresh parsley on hand, dried parsley can be substituted. Use about 1 teaspoon. Serve hot or at room temperature, accompanied by a dollop of creamy yogurt or a sprinkle of feta cheese for a delightful contrast of textures and flavors.
Armenian Stuffed Eggplant (Imam Bayildi)
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS33
Embark on a culinary journey to Armenia with this exquisite stuffed eggplant recipe! 'Imam Bayildi,' meaning 'the imam fainted,' is a testament to the dish's incredible flavor. Tender eggplant cradles a vibrant medley of Mediterranean vegetables, baked to perfection in a rich tomato sauce. A delightful vegetarian dish that's both simple to prepare and bursting with taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber15 g
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Protein6 g
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Saturated Fat2 g
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Sodium332 mg
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Sugar11 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 450 degrees F (230 degrees C).
02
Step
0 mins
Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
03
Step
18 mins
Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
04
Step
6 mins
Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
05
Step
8 mins
Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
06
Step
0 mins
Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
07
Step
30 mins
Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.
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Dino Powlowski
Jun 6, 2025I made this for a dinner party and it was a huge hit. Everyone loved it!
Beau Schinner
May 26, 2025My family raved about this dish. Will definitely make it again.
Tommie Metz
May 24, 2025This recipe is a keeper! Thank you for sharing.
Thomas Raynor
Apr 27, 2025Absolutely delicious! The eggplant was so tender and flavorful.
Guido Feil
Feb 19, 2025I added a pinch of red pepper flakes for a little extra heat. It was perfect!
Fatima Doyle
Feb 6, 2025Easy to follow recipe, even for a beginner cook like me.