Imam Bayildi
Craving a cozy comfort meal with eggplants? Try Imam Bayildi - baked stuffed eggplants filled with a savory, plant-based "meaty" soy stuffing.
Ingredients
- 2 eggplants
- ½ lemon juiced
- vegan cheese shredded, optional
For soy “meat”:
- ½ cup textured soy protein granules I used chunks, but granules are better
- 2 cups hot water
For the stuffing:
- 2 onions chopped
- 4 Tbsps olive oil
- 2 cloves garlic crushed
- 4 tomatoes peeled and chopped
- 4 Tbsp parsley chopped
- ½ tsp mint dried
- 1 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 200C/400F.
- In a bowl, mix all the ingredients for the soy meat and let the soy protein granules soak for about 10 minutes.
- Drain them and set aside.
- In a large frying pan, saute the onions in 3 Tbsps of the olive oil. Add the rest of the stuffing ingredients, plus the soaked soy granules.
- Cook, stirring occasionally, for 10-15 minutes.
- Cut each eggplant in half, lengthwise.
- With a spoon or a knife, scoop out some of the flesh and pulp of each eggplant half, making a hollow for the stuffing.
- Place the eggplant halves on a baking tray lined with parchment paper.
- Spoon the veggie-soy stuffing into each half.
- Drizzle with the remaining olive oil and the lemon juice.
- Bake for 30 minutes, or until tender. Optional - serve with shredded vegan cheese on top.
Notes
Granules are preferred over chunks for the soy protein - they rehydrate faster and give a better, more even texture in the stuffing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to keep the eggplants tender.