🍆 Mediterranean Stuffed Eggplant (Imam Bayildi / Melitzanes Gemistes)

🥣 Ingredients (Serves 2–3)

🍆 For the Eggplants:

• 2 medium eggplants

• 3 tbsp extra virgin olive oil

• Salt & black pepper to taste

🍅 For the Filling:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)

• ¼ cup chopped red bell pepper

• 2 tbsp tomato paste

  

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• 1 tbsp fresh parsley, chopped

• ½ tsp ground cumin (optional)

• ½ tsp dried oregano

• Salt & pepper to taste

🌿 Optional Garnish:

• Fresh parsley or mint

• Crumbled feta cheese (optional for non-vegan version)

• Lemon wedges

👩‍🍳 Instructions

Step 1: Prepare the Eggplants

1. Preheat oven to 190°C (375°F).

2. Cut each eggplant in half lengthwise.

3. Scoop out some flesh from the center to make room for the filling (don’t cut through the skin).

   

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4. Brush the inside with olive oil, season with salt and pepper.

5. Place cut side down on a baking tray and roast for 20–25 minutes until slightly soft.

Step 2: Prepare the Filling

1. Heat olive oil in a pan over medium heat.

2. Add onions and cook for 4–5 minutes until translucent.

3. Add garlic and bell peppers, sauté for another 2 minutes.

4. Stir in tomato paste, diced tomatoes, oregano, cumin, salt, and pepper.

5. Simmer for 8–10 minutes until the sauce thickens slightly.

6. Add chopped parsley and remove from heat.

Step 3: Fill and Bake

1. Remove roasted eggplants from oven and flip them over (skin side down).

2. Spoon the filling evenly into each half.

   

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3. Drizzle with a bit of olive oil.

4. Return to oven and bake uncovered for 15–20 minutes until golden and bubbly.

Step 4: Serve

1. Garnish with parsley, feta (optional), or a drizzle of olive oil.

2. Serve warm or at room temperature — pairs perfectly with rice, quinoa, or pita bread.

💚 Health & Nutrition Benefits

✅ Healthy Tips

1. 🍽️ Use extra virgin olive oil — it adds antioxidants and depth of flavor.

2. 🌿 Add lentils or quinoa to the filling for extra plant protein.

3. 🧊 Can be made ahead — tastes even better the next day!

4. 🥗 Serve with Greek salad or yogurt dip for a balanced Mediterranean plate.