Imam Bayildi (Light)

By roasting the eggplants in the oven with a brush of olive oil instead of deep-frying them, we preserve the traditional melt-in-the-mouth texture while drastically cutting down the fat and calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium eggplants · 150 kcal in the whole recipe
• 2 medium onions, sliced · 80 kcal in the whole recipe
• 3 medium tomatoes, diced · 81 kcal in the whole recipe
• 3 green peppers, chopped · 20 kcal in the whole recipe
• 4 cloves of garlic, sliced · 17 kcal in the whole recipe
• 2 tablespoons of olive oil · 243 kcal in the whole recipe
• A small handful of fresh parsley, chopped · 4 kcal in the whole recipe
• Salt and black pepper to taste
• 1/2 cup of warm water

Method

1. Peel the eggplants in stripes, brush them with half of the olive oil, and bake in a preheated oven at 200°C (400°F) for 25 minutes until tender.

   

2. Sauté the sliced onions, garlic, and chopped peppers in the remaining olive oil. Add the diced tomatoes, salt, and black pepper, and simmer for 10 minutes. Remove from heat and stir in the chopped parsley.

   

3. Slit the baked eggplants lengthwise, stuff them with the prepared vegetable mixture, add 1/2 cup of warm water to the baking dish, and bake at 180°C (350°F) for 20 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.