Imam Bayildi
Prep time
Cook time
Total time
  • 2 medium eggplants
  • juice of ½ lemon
  • shredded vegan cheese (optional)
  • For soy “meat”:
  • 50g textured soy protein granules (I used chunks, but granules are better)
  • 2 glasses hot water
  • For the stuffing:
  • 2 medium onions, chopped
  • 4 Tbsps olive oil
  • 2 garlic cloves, crushed
  • 4 medium tomatoes, peeled and chopped
  • 4 Tbsp chopped parsley
  • ½ tsp mint, dry
  • 1 Tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
  1. Preheat oven to 200C/400F.
  2. In a bowl, mix all the ingredients for the soy meat, and let the TSP granules soak for about 10 minutes.
  3. Drain them and set aside.
  4. In a large frying pan, saute the onions in 3 Tbsps of oil. Add the rest of the stuffing ingredients, plus the soaked soy granules.
  5. Cook stirring occasionally, for 10-15 minutes.
  6. Cut each eggplant in half, lengthwise.
  7. With a spoon or a knife, carve into the flesh of each eggplant and some of the pulp, making a hole for the stuffing.
  8. Place the eggplants halves on a baking tray covered with parchment paper.
  9. Add the veggie-soy stuffing in each half.
  10. Drizzle with the remaining oil and lemon juice.
  11. Bake for 30 minutes, or until tender. Optional - serve with grated vegan cheese on top.
Recipe by Gourmandelle | Vegetarian Blog at