Turkish · Keto
Imam Bayildi
A beloved Turkish classic: tender eggplant halves stuffed with a rich tomato-onion-garlic filling, baked in olive oil.
Halal-friendly Vegetarian Medium
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
6g Net carbs
4g Protein
20g Fat
240 Calories
Per serving
Ingredients
- 4 small (Japanese or Italian) Eggplants
- 2 medium Onions, thinly sliced
- 3 medium Tomatoes, diced
- 6 cloves Garlic, sliced
- 1/3 cup Extra virgin olive oil
- 1/4 cup Fresh parsley, chopped
- to taste Salt, pepper, sugar-free sweetener
Method
- Halve eggplants lengthwise and score the flesh in a crosshatch pattern.
- Salt the flesh and let sit 15 minutes, then pat dry.
- Fry eggplant halves in olive oil until golden on both sides. Place in a baking dish.
- In the same oil, sauté onions until soft. Add garlic and tomatoes, cook 10 minutes.
- Stuff the eggplant halves with the onion-tomato mixture.
- Add 1/2 cup water to the dish, cover, and bake at 350°F (175°C) for 30 minutes.
- Serve at room temperature with fresh parsley.
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