Imam Bayildi- Vegan Turkish Stuffed Eggplant
Servings: 2 People
Equipment
1 Cast Iron Skillet (Large)
1 Cast Iron Skillet (Small)
1 Saute Pan
1 Wooden Spoon
1 Vegetable Peeler
1 Pairing Knife
1 Chef Knife
Ingredients
Stuffed Eggplant
2 Large Fresh Eggplant
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Garlic Minced
1 Cup Yellow Onion Sliced
1/4 Cup Red Bell Pepper
1 Pint Cherry Tomato
1/4 Tsp Garlic Powder
1/4 Tsp Sea Salt
1/4 Tsp Ground Black Pepper
2 ea Thai Chili Pepper
2 Tbsp Fresh Cilantro
1 Tbsp Vegan Feta Cheese
Instructions
Preheat oven to 400 °F
Prepare Eggplants
Use a peeler and peal 1" wide horizontal strip into each eggplant. The purpose of this is in order to make each side of the eggplant to have a flat side to brown evenly on the cast iron
Lightly salt the eggplant, then wrap in paper towels. Let sit for 10 minutes while eggplant releases its moisture
Heat cast iron skillet on medium heat. Add olive oil and eggplants to the pan. Brown each side of the eggplants until golden
Cover with and bake in the oven for 1 hour
Filling
Meanwhile, combine cherry tomatoes 1 Tbsp Extra Virgin Olive Oil and Red Bell Pepper in the small cast iron skillet and add roast in oven for 30 minutes
Add 1 Tbsp of Extra Virgin Olive oil to sauté pan and sauté onions and garlic until translucent. Set aside until tomatoes and peppers are finished then combine adding parsley and Thai peppers. Stir until combined and return to medium heat until liquid has cooked out.
Assembly
After Eggplants have cooked for the hour, remove foil and remove from oven. Take a paring knife and cut a slit along the length of each eggplant. You will then take two spoons and use them to create a pocket in the eggplant, using the spoons to push the sides apart. Now scoop filling into each Eggplant
Add vegan feta to the top of the tomatoes then return cast iron pan with your stuffed eggplants back to the over. Bake for 30 minutes
Top with Tahini sauce and cilantro and serve immediate.
Notes
Pro Tip: Serve with quinoa
