Stuffed Eggplant (Imom Bayeldi) | Treasured Armenian Recipes

Thank you @martascooking for cooking with me today! This is a special recipe from my grandma that makes me happy to share it with you. 

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We often made it together so it brings back good times, especially when it starts warming the kitchen with aromas. Smells are such a strong sense that it takes me right back to being in the kitchen with her. 

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Stuffed Eggplant (Imam Bayeldi) with Marta

(Makes 12)

• 2 large eggplants
• 1/4 cup (60ml)olive oil, divided in halves
• 3 cloves garlic, minced
• 1/2 onion, sliced
• 1 red or green bell pepper, or combination of both, cut in 1-inch (2.5cm) strips
• 2 tomatoes, chopped
• 1 8-oz (238 ml) can no salt tomato sauce, divided in halves
• 1/8 teaspoon salt and pepper
• Parsley for garnish

Baking tray

• 9" X 13" (33 x 23 x 5 cm) Baking dish
• Medium to large sauté pan

1. Preheat the oven to 450 F (232.2 C). Wash and cut the eggplants in half, then each half in thirds. You should end with 12 eggplant spears in total. Place the eggplant spears on a baking tray and brush with 2 Tablespoons olive oil. Place in the oven for 15-20 minutes, or until fork tender. 

2. While eggplants are baking, prepare the filling. Chop the garlic, onions, tomatoes, and bell pepper. In a medium to large sauté pan, heat 2 Tablespoons olive oil and place all garlic, onions, and peppers on medium heat for 5-7 minutes, or onions become tender. Then add tomatoes and cook another 2-3 minutes, or until most liquid has evaporated. Set aside to cool.

3. When the eggplants are done, place eggplants in 13" X 9" baking dish. Slice each eggplant spear vertically with a fork and knife, being careful not to cut through the skin. Pry open and fill with 2-3 Tablespoons filling. 

4. Cover stuffed eggplant with 1/2 of the tomato sauce. Either cover with plastic wrap and place in the refrigerator overnight, or set oven to 350 F (176.6 C) to bake. Before serving, uncover plastic wrap, place the remaining tomato sauce on eggplant and bake at 350 F for 30 minutes. Garnish with snipped parsley.

Pair with hummus, tabuli, or tzatziki for a full meal. 

Related Articles: 

• Armenian Vegan Lahmajoun | Mushroom Flatbread
• Armenian Pilaf Family Recipe
• Spinach Patties

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It was Armenian Independence Day yesterday so I’m celebrating with this dish! 🇦🇲 . Thank you @martascooking for cooking with me today! This is a special recipe from my grandma that makes me happy to share it with you. . Stuffed Eggplant (Imam Bayeldi) with Marta Stuffed Eggplant Spears (Makes 12) 2 large eggplants 1/4 cup (60ml)olive oil, divided in halves 3 cloves garlic, minced 1/2 onion, sliced 1 red or green bell pepper, or combination of both, cut in 1-inch (2.5cm) strips 2 tomatoes, chopped 1 8-oz (238 ml) can no salt tomato sauce, divided in halves 1/8 teaspoon salt and pepper Parsley for garnish . Baking tray 9" X 13" (33 x 23 x 5 cm) Baking dish Medium to large sauté pan 1. Preheat the oven to 450 F (232.2 C). Wash and cut the eggplants in half, then each half in thirds. You should end with 12 eggplant spears in total. Place the eggplant spears on a baking tray and brush with 2 Tablespoons olive oil. Place in the oven for 15-20 minutes, or until fork tender. 2. While eggplants are baking, prepare the filling. Chop the garlic, onions, tomatoes, and bell pepper. In a medium to large sauté pan, heat 2 Tablespoons olive oil and place all garlic, onions, and peppers on medium heat for 5-7 minutes, or onions become tender. Then add tomatoes and cook another 2-3 minutes, or until most liquid has evaporated. Set aside to cool. 3. When the eggplants are done, place eggplants in 13" X 9" baking dish. Slice each eggplant spear vertically with a fork and knife, being careful not to cut through the skin. Pry open and fill with 2-3 Tablespoons filling. 4. Cover stuffed eggplant with 1/2 of the tomato sauce. Either cover with plastic wrap and place in the refrigerator overnight, or set oven to 350 F (176.6 C) to bake. Before serving, uncover plastic wrap, place the remaining tomato sauce on eggplant and bake at 350 F for 30 minutes. Garnish with snipped parsley. #eggplant #armenia #armenian #armeniangirl #armenianfood #armenianindependenceday #armenia🇦🇲 #vegan #veganarmenian @iksonmusic

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Sep 22, 2020 at 12:43pm PDT

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