Imam Bayildi

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““Miniature Doman eggplants stuffed to bursting with juicy marinated vegetables─and enough peppers to knock a trained Fist of Rhalgr monk out cold.””

— Eorzea Database

• Prep time: 15 minutes
• Cook time: 1 hour

US	Ingredient	Metric
3	Chinese or Japanese eggplants	3
½ cup	olive oil	120 mL
2/3 cup	onion, sliced	100 g
5	cloves of garlic	5
2/3 cup	bell pepper, diced	120 g
1/8 cup	hot pepper, diced (optional)	25g
1/3 cup	tomato, diced	65g
3 tbsp	parsley, chopped	10 g
½ tsp	kosher salt	7 g
¼ tsp	black pepper	3 g
½ tsp	sugar	2 g
½ cup	tomato sauce	120 mL

Instructions

1. Trim off the tips of the eggplants' leaves and stems.
2. Peel the eggplants lengthwise, creating an alternating striped pattern with the dark skin and light flesh.
3. Salt the eggplants and set them aside to drain their liquid.
4. Put 2 tablespoons of olive oil in a pan over medium-low heat and cook the onions, garlic and peppers until the onions are translucent but not brown.
5. Add the diced tomato, parsley, salt, pepper and sugar. Cook for 5 minutes, remove from the heat and set aside.
6. Rinse and dry the eggplants thoroughly with paper towel.
7. Fry the eggplants in the remaining olive oil over medium heat, 1-2 minutes per side until brown.
8. Transfer the eggplants to a baking dish and preheat the oven to 350°F/177°C.
9. Make a shallow cut along the length of each eggplant and then use two spoons to gently spread them open.
10. Stuff the eggplants with the cooked vegetable mixture.
11. Pour the tomato sauce into the baking dish around the eggplants.
12. Bake for 30 minutes.

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This recipe was created by adapting from:

Imam Bayildi - Tori Avey