Quick Imam Bayildi
70% authentic · Turkish-inspired
A simplified version of the classic, using pre-cooked ingredients or faster cooking methods to achieve a delicious Imam Bayildi flavor profile with less time and effort.
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Ingredients
- Medium eggplants2
- Onions2 medium
- Garlic powder1 tsp
- Canned diced tomatoes1 can (14.5 oz)
- Dried oregano1 tsp
- Olive oil1/4 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise. Scoop out some flesh, leaving about a 1/2-inch border. Chop the scooped-out flesh and set aside.
- 2
Dice the onions. In a skillet, heat olive oil over medium-high heat. Sauté onions until softened, about 5-7 minutes. Add the chopped eggplant flesh and cook for another 5 minutes.
- 3
Stir in the canned diced tomatoes (undrained), garlic powder, dried oregano, salt, and pepper. Cook for 2-3 minutes.
- 4
Stuff the eggplant halves with the mixture. Place in a baking dish. Add water to the bottom of the dish.
- 5
Cover with foil and bake for 30-40 minutes, or until eggplants are tender. Remove foil for the last 5-10 minutes.
- 6
Serve warm.
