Imam Bayildi with Rice
Greek

Imam Bayildi with Rice

A rich aubergine half, slowly braised in a generous amount of olive oil and stuffed with meltingly soft onions, garlic, and tomatoes.

75 min 700 kcal 1 portion
Protein 10g
Carbs 80g
Fat 40g
Vegetarian Lactose-free Gluten-free

Ingredients

Quantities are for one portion.

  • 40 mlolive oil
  • salt and pepper to taste
  • 1onion, thinly sliced
  • 1aubergine, halved lengthwise
  • 70 gwhite rice
  • 100 gcanned diced tomatoes
  • 2garlic cloves, sliced
  • 10 gfresh parsley, chopped

Method

  1. Preheat the oven. Score the flesh of the aubergine halves in a criss-cross pattern, careful not to pierce the skin.
  2. Heat half of the olive oil in a pan. Fry the aubergine halves, cut-side down, until the flesh is softened and golden. Transfer them to a baking dish.
  3. In the same pan, heat the remaining olive oil. Sauté the thinly sliced onion and garlic until exceptionally soft and sweet.
  4. Stir the diced tomatoes into the onion mixture, simmering briefly. Season well and mix in the fresh parsley.
  5. Press the center of the aubergine halves down to create a well, and stuff them generously with the onion and tomato mixture.
  6. Bake the stuffed aubergines until collapsing and tender.
  7. Meanwhile, boil the white rice in salted water until fluffy. Serve the warm stuffed aubergine beside the rice.

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