Vegan Imam Bayaldi

The traditional Turkish dish Imam Bayaldi is made with plants instead of meat. After stuffing eggplants with a tasty mix of onions, peppers, tomatoes, and spices, they are baked until they are done. This dish tastes great, fills you up, and is perfect for a hearty vegan meal.

Ingredients:

• 2 large eggplants
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, diced
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

Preheat the oven to 400F 200C

Cut the eggplants in half lengthwise, leaving the stems intact

Score the flesh in a crisscross pattern, being careful not to pierce the skin

In a skillet, heat 1 tablespoon of olive oil over medium heat

Add the onion and garlic, and saut until softened, about 5 minutes

Add the bell peppers, tomatoes, parsley, cumin, paprika, salt, and pepper to the skillet

Cook for another 5 minutes, until the vegetables are tender

Place the eggplant halves on a baking sheet, cut side up

Drizzle with the remaining olive oil and sprinkle with salt

Bake in the preheated oven for 20 minutes

Remove the eggplants from the oven and carefully spoon the vegetable mixture into the slits of each eggplant

Return the eggplants to the oven and bake for an additional 10 minutes, until the eggplants are soft and tender

Squeeze lemon juice over the eggplants before serving

Serve hot or at room temperature