Turkish Stuffed Eggplant (Bayildi)
A traditional Turkish eggplant dish stuffed with a flavorful mixture of onions, garlic, and spices. Bayildi is a simple yet delicious recipe that's perfect for a weeknight dinner.
Ingredients
- ●2 2 medium eggplants
- ●1 1 large onion
- ●3 3 cloves garlic
- ●1 1 cup roasted red peppers
- ●1 1 tsp ground cumin
- ●1 1 tsp paprika
- ●to taste salt and black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the eggplants in half lengthwise and place them on a baking sheet.
- 3
Roast the eggplants in the oven for 30-40 minutes, or until they're tender and lightly browned.
- 4
While the eggplants are roasting, heat some oil in a pan over medium heat.
- 5
Add the onion and garlic to the pan and sauté until they're softened.
- 6
Add the roasted red peppers, cumin, and paprika to the pan and stir to combine.
- 7
Season the mixture with salt and black pepper to taste.
- 8
Once the eggplants are done roasting, let them cool for a few minutes.
- 9
Scoop out the flesh of the eggplants and add it to the pan with the onion mixture.
- 10
Stir to combine and season with salt and black pepper to taste.
- 11
Serve the stuffed eggplants hot, garnished with fresh parsley if desired.