The Turks have about a thousand magical ways with eggplant and this is the most famous - said to be so good it made a sultan faint. While we're still steady on our pins, it is a most excellent vegetarian dish, with meltingly soft eggplant halves stuffed with a delicious mess of slowly cooked red pepper, onion and tomato, lightly spiced and flecked with oregano and parsley. Traditional imam bayildi can be a bit heavy for our tastes so we've lightened it by roasting the eggplant for its initial cook rather than stewing it in oil. We then fill the halved eggplant's cavities with the prepared red pepper mix, for you to give a final roast at home; 30 minutes at 180C should do it. This dish is best served warm or at room temperature, not piping hot or fridge-cold. Serving size is two halved, stuffed eggplants (ie 4 halves). Defrost fully before cooking as above.
Eggplant, salt, olive oil, onion, garlic, red capsicum, cumin, paprika, oregano, parsley, tomatoes.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve on its own with crusty bread and and a green salad on the side or as part of a spread with the herb-marinated leg of lamb and Wimmera grain salad.