Easy Armenian Imam Bayildi Recipe

Easy Armenian Imam Bayildi Recipe
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Imam Bayildi is a popular Armenian food dish made by stuffing eggplants with sauteed vegetables and tomatoes, then baking it in the oven. This baked meatless Armenian Imam Bayildi recipe with tomato is vegetarian and vegan-friendly, it’s healthy and quick to prepare, and the best part is it tastes flavorful and super delicious with a little hint of sweetness.

Imam Bayildi is one of the most popular Armenian stuffed eggplant recipes that is globally renowned for its flavor and taste and is enjoyed by Mediterranean cultures around the world.

This ubiquitous Armenian stuffed eggplant is flavorful, sweet, tender, and savory, making it one of our favorite Vegan Armenian recipes.

Ready To Make This Easy Imam Bayildi Recipe Without Meat? Let’s Do it!!

Ingredients For Imam Bayildi

  • 3 eggplants, sliced in half
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon sweet paprika
  • 3 tomatoes, medium size, cut into small cubes
  • 1 large onion, diced into small cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons parsley, finely chopped
  • 3 tablespoon lemon or lime juice
  • 1/2 cup olive oil

How To Make Armenian Imam Bayildi?

  1. Wash and cut the eggplants in half vertically. Create slits making sure not to cut so deep.
  2. Salt the eggplants with a little salt and set them aside for about 15 minutes.
  3. Add the olive oil into a deep skillet and heat on medium heat. Once the oil begins to heat up, place the eggplant on the cut side down.
  4. Lightly salt the eggplant slices and leave it for 20 minutes. Pat them dry then set them aside.
  5. Fry the eggplant until the cut side turns golden brown in color. Turn over and fry the opposite side until it wrinkles along the skin.
  6. Remove eggplants and allow them to drain on a plate with paper towels. Reserve the remaining olive oil.
  7. Preheat the oven to 350°F (175°C).
  8. Using the reserved olive oil in the pan, add the onions and saute over medium heat for 5-6 minutes.
  9. Add the minced garlic, salt, and paprika and cook for two minutes, then add the diced tomato and saute for 8 minutes.
  10. Remove from the heat and add two tablespoons of parsley and stir together.
  11. Spoon the sauteed mixture onto the cuts of the eggplants and brush with lemon or lime juice and sprinkle with a little sugar.
  12. Wrap each eggplant in aluminum foil and place on a deep baking pan or casserole deep dish.
  13. Place into oven and bake for 45-50 minutes or until the eggplant is tender and caramelized at the top.
  14. Remove from the oven, garnish each eggplant with parsley and serve.
  15. Enjoy!
Imam Bayildi with tomato

Easy Armenian Imam Bayildi

Imam Bayildi is one of the most popular Armenian stuffed eggplant recipes that is globally renowned for its flavor and taste and is enjoyed by Mediterranean cultures around the world. Easy to make, this baked eggplant is stuffed with onion, garlic, and tomato making it the perfect vegan and vegetarian meal.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine Armenian
Servings 3 people
Calories 280 kcal

Ingredients
  

  • 3 eggplants sliced in half
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon sweet paprika
  • 3 to matoes medium size, cut into small cubes
  • 1 large onion diced into small cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons parsley finely chopped
  • 3 tablespoon lemon or lime juice
  • 1/2 cup olive oil

Instructions
 

  • Wash and cut the eggplants in half vertically. Create slits making sure not to cut so deep.
  • Salt the eggplants with a little salt and set them aside for about 15 minutes.
  • Add the olive oil into a deep skillet and heat on medium heat. Once the oil begins to heat up, place the eggplant on the cut side down.
  • Lightly salt the eggplant slices and leave it for 20 minutes. Pat them dry then set them aside.
  • Fry the eggplant until the cut side turns golden brown in color. Turn over and fry the opposite side until it wrinkles along the skin.
  • Remove eggplants and allow them to drain on a plate with paper towels. Reserve the remaining olive oil.
  • Preheat the oven to 350°F (175°C).
  • Using the reserved olive oil in the pan, add the onions and saute over medium heat for 5-6 minutes.
  • Add the minced garlic, salt, and paprika and cook for two minutes, then add the diced tomato and saute for 8 minutes.
  • Remove from the heat and add two tablespoons of parsley and stir together.
  • Spoon the sauteed mixture onto the cuts of the eggplants and brush with lemon or lime juice and sprinkle with a little sugar.
  • Wrap each eggplant in aluminum foil and place on a deep baking pan or casserole deep dish.
  • Place into oven and bake for 45-50 minutes or until the eggplant is tender and caramelized at the top.
  • Remove from the oven, garnish each eggplant with parsley and serve.
  • Enjoy!
Keyword Armenian Baked Eggplant, Armenian Imam Bayildi, Baked Eggplant, Egg Plant With Tomato, Imam Bayildi, Imam Bayildi Without Meat, Vegan Imam Bayilidi, Vegetarian Imam Bayildi


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