This Turkish dish is just about the most exquisite way you can prepare eggplant! Imam Bayildi translates to “the Imam (Muslim priest) fainted.” The dish is named for an Imam who was said to enjoy food so much that he fainted after trying this recipe. If that’s not enough to convince you to try this meal, the antioxidants, vitamins, and fiber surely will!
2 large eggplants, ends trimmed, cut in half lengthwise
½ cup + 1 teaspoon olive oil, divided
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 large onion, sliced
12 garlic cloves, halved
3 medium tomatoes, diced
1 teaspoon tomato paste
¼ cup chopped fresh parsley
1. Place the eggplant halves in a large bowl of cold water and soak for 30 minutes.
2. Preheat the oven to 450°F and coat a 13-×-9-inch baking dish with non-stick cooking spray.
3. Drain the eggplant and use a spoon to remove just enough flesh, forming a well in each half. Arrange the eggplants in the prepared baking dish, cored sides up.
4. Using a knife, cut small slices into each eggplant to help them bake in the center. Sprinkle the eggplants with a ½ cup of the olive oil, the salt, and pepper. Bake for 30 minutes.
5. Remove the baking dish from the oven and set aside. Lower the oven temperature to 320°F.
6. To make the tomato sauce, heat the remaining 1 tsp. olive oil in a skillet over medium-high heat.
7. Add the onion and garlic, stirring for 5 minutes, until the onions soften.
8. Add the tomatoes to the skillet and season with more salt and black pepper, if desired. Cook the tomato sauce, stirring occasionally, for an additional 10–15 minutes, until the tomatoes soften.
9. Stir in the tomato paste and cook, stirring occasionally, for another 2 minutes.
10. Pour the tomato sauce into the wells in the baked eggplant halves and bake for 1 hour, until the sauce boils.
11. Remove from the oven, allow to cool for 10–15 minutes, and serve warm, or cool completely and serve cold.
NUTRITION • per one serving •
Calories 360 —
Total Fat 28 g 36%
Saturated Fat 3.8 g 19%
Polyunsaturated Fat 3.1 g —
Monounsaturated Fat19.7 g —
Trans Fat 0 g —
Sodium 15 mg 1%
Total Carbohydrates 27 g 10%
Dietary Fiber 10 g 36%
Total Sugars 13 g —
Protein 5 g 10%
Vitamin A 94 mcg 35%
Vitamin C 182 mg 30%
Vitamin D —
Potassium 980 mg 20%
Calcium 67 mg 6%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here