Armenian Stuffed Eggplant (Imam Bayildi)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 450 degrees F (230 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.'}

📊 Nutrition Facts

Per serving (4 servings total)