İmam bayıldı (stuffed eggplant in olive oil) with rice
A lunch for one: 550 kcal with 10 g of protein, 79 g of carbs and 24 g of fat, ready in 1 h.
- 1 h
- Lunch · 1 serving
- Turkish, Mediterranean
- 550 kcal
Nutrition per serving
550 kcalEnergy: 7% protein, 55% carbs, 38% fat
- 10 gProtein
- 79 gCarbs
- 24 gFat
Fiber 15 gSugar 24 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Eggplant2 (320 g)
- Onion1 (120 g)
- Tomato1 (150 g)
- Green pepper1 (30 g)
- Garlic3 cloves (9 g)
- Olive oil1½ tbsp
- Parsley10 g
- Sugar1 tsp
- Rice, dry45 g
Method
- Peel the eggplants in stripes, brush them with a little of the oil and roast at 200°C for 25 minutes until soft.
- Meanwhile soften the sliced onion and garlic in the rest of the oil for 8 minutes; add the diced tomato, pepper, sugar and salt, cook for 5 minutes and stir in the parsley.
- Slit the eggplants lengthwise, fill them with the onion mixture, pour 100 ml water into the dish and bake for 20 minutes.
- Cook the rice in 90 ml salted water for 12 minutes and rest it for 5 minutes.
- Serve the eggplants warm or at room temperature with the rice.
Make ahead
Make it a day ahead: like every olive-oil dish, it tastes better the next day.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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