Imam Bayildi

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Ingredients

3 big eggplants, sliced lengthwise
2 big onions, chopped
1 carrot, shredded 
1/4 celery root, shredded
3-4 tomatoes, shredded or tomato sauce 250 ml.
4-5 garlic cloves, chopped
1/2 cup chopped parsley
2 bay leaves
sea salt, black pepper
cayenne, optional
lemon wedges
parsley, for garnish

When I was a little girl, my grandmother used to cook often Imam Bayildi and I liked it very much. This Turkish dish is very popular in Bulgaria. 

In Bulgaria, eggplants are usually stuffed with minced meat and tomatoes but I make a healing version of the traditional recipe and use various vegetables. My version is absolutely fat-free, very delicious, and comfortable. 

Steps

1

Preheat oven to 180 C/350 F. Arrange the halved eggplants on a baking tray. Pierce their cores with a fork to easily bake them. Roast eggplants for 20-25 minutes.
2

Place a large non-stick ceramic skillet on medium-high heat. Add the onion and cook for 2-3 minutes, until soft and browned. Add a bit of water if needed to prevent sticking. <span>Add the carrot and celery root to the pan. Cook for 5-7 minutes, then add the tomatoes, garlic, parsley, bay leaves, salt, black pepper and cayenne. Cover with a lid and cook for 10 more minutes until the liquid evaporates.  </span>
3

Stuff the roasted eggplants with the vegetable sauce. If you prefer, you can put slices of tomatoes on top.
4

Bake the stuffed eggplants in the oven for 20-25 minutes. 
5

Remove from the oven and serve immediately with lemon wedges and fresh parsley.  

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