Delicious Armenian Stuffed Eggplant Recipe

This Armenian Stuffed Eggplant dish, known as Imam Bayildi, is a flavorful and satisfying vegetarian recipe that is perfect for a family dinner or a special occasion. The combination of eggplant, tomatoes, onions, and aromatic spices creates a rich and savory dish that will delight your taste buds.

Ingredients

• 2 large eggplants
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, chopped
• 2 tomatoes, diced
• 1/4 cup tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Juice of 1 lemon

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick.
3. Chop the eggplant flesh and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add the onion, garlic, and bell pepper, and cook until softened.
6. Add the chopped eggplant, tomatoes, tomato paste, cumin, paprika, cayenne pepper, salt, and pepper. Cook for 10 minutes, stirring occasionally.
7. Remove from heat and stir in the parsley, mint, and lemon juice.
8. Stuff the eggplant shells with the vegetable mixture and place them in a baking dish.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes until the eggplants are tender.
11. Serve hot and enjoy!

Interesting Facts