🍆 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

• 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).

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.

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.