Imam Bayildi
Craving a delicious comfort meal with eggplants? Try Imam Bayildi – baked stuffed eggplants with a delicious meaty 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 dry
- 1 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 200C/400F.
- In a bowl, mix all the ingredients for the soy meat, and let the TSP granules soak for about 10 minutes.
- Drain them and set aside.
- 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.
- Cook stirring occasionally, for 10-15 minutes.
- Cut each eggplant in half, lengthwise.
- With a spoon or a knife, carve into the flesh of each eggplant and some of the pulp, making a hole for the stuffing.
- Place the eggplants halves on a baking tray covered with parchment paper.
- Add the veggie-soy stuffing in each half.
- Drizzle with the remaining oil and lemon juice.
- Bake for 30 minutes, or until tender. Optional - serve with grated vegan cheese on top.