Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe

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6 votes | 6039 views

The Turkish name for this recipe means "The Priest Fainted". I think the idea is that it tastes so good it made the priest faint. Anyway, it really is that good and pretty healthy too! This recipe was provided by Brian Bedrosian -- http://www.cookeatshare.com/chefs/brianb-208. Hopefully, with a little prodding from others too, he'll start sharing more of his great family recipes with us!

Prep time:
Cook time:
Servings: 6-8
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Ingredients

Cost per serving $1.53 view details

Directions

  1. Cut eggplant lengthwise into 8 wedges
  2. Salt and let stand for 30 mins, wipe dry with paper towel
  3. Split eggplant wedges down the middle and brush lightly with olive oil
  4. place in lightly oiled pan or baking sheet. Bake at 450 until light brown.
  5. Remove from oven, open splits to form a pocket in the eggplant
  6. Filling:
  7. in a large skillet (I use an old aluminum electric fry pan;))
  8. sauté onion, garlic, bell pepper in olive oil until soft/onions are translucent
  9. add tomatoes, seasonings and cook for 5 more minutes
  10. Spoon filling into eggplant wedges (boats) and cover with tomato sauce
  11. Bake in over at 350 for 30 mins.
  12. The dish can be served hot or chilled (or room temp). When my family ate it cold
  13. we squeezed lemon over it.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 463g
Recipe makes 6 servings
Calories 120  
Calories from Fat 7 6%
Total Fat 0.86g 1%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 624mg 26%
Potassium 1098mg 31%
Total Carbs 27.98g 7%
Dietary Fiber 11.2g 37%
Sugars 14.0g 9%
Protein 4.98g 8%
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Reviews

  • Dean Grason
    Normally I am not a big eggplant guy, but this was good.
    I've cooked/tasted this recipe!
    • Yvette Bedrosian
      I like this recipe because it can be served hot, room temp, or cold and it's hearty enough to be a main dish. I like to squeeze lemon on it or top it with plain yogurt (room temp).
      I've cooked/tasted this recipe!
      • Karen
        I love eggplant and this is a great eggplant dish. It has great flavor and comes out nice and moist.

        Comments

        • kswartz
          June 10, 2009
          We just made it tonight and it was delicious. We added a few extras:
          ground beef, and fresh herbs from our garden. We served it with yogurt on the side and spaghetti noodles. Was delicious!

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