This is a print preview of "Eggplant stuffed with tomato and garlic - Iman Bayeldi" recipe.

Eggplant stuffed with tomato and garlic - Iman Bayeldi Recipe
by John Spottiswood

Eggplant stuffed with tomato and garlic - Iman Bayeldi

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 -- Hopefully, with a little prodding from others too, he'll start sharing more of his great family recipes with us!

Rating: 4.3/5
Avg. 4.3/5 6 votes
Prep time: Turkey Turkish
Cook time: Servings: 6


  • 2 large eggplant
  • 1-2 diced green pepper
  • 2 yellow onions diced
  • 4 clove garlic - smashed and finely chopped
  • 1/4 cup fresh parsley chopped
  • 1 16 oz can diced stewed tomatoes
  • 1 16 oz can tomato sauce
  • olive oil for baste and sauté
  • salt, pepper
  • cayenne to taste (maybe 1/4 - 1/2 tsp)
  • allspice (optional - I used maybe 1 tsp)
  • dry basil - 1 tsp


  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.