Description
A delicious Keto-Inspired İmam Bayıldı featuring roasted eggplants filled with a savory tomato-onion mixture and topped with a flavorful olive tapenade.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out some of the flesh, leaving about 1/2 inch of the shell.
- Brush the insides with 2 tablespoons of olive oil and sprinkle with salt.
- Place the eggplant halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- While the eggplants are roasting, heat the remaining olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomato, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the mixture thickens slightly.
- Remove from heat and stir in the chopped parsley.
- Once the eggplants are done, carefully flip them over and fill each half with the tomato-onion mixture.
- Return them to the oven and bake for an additional 15 minutes.
- While the eggplants are baking, prepare the olive tapenade by combining the chopped olives, capers, and lemon juice in a small bowl. Mix well.
- To serve, place the roasted eggplants on a platter and top each with a spoonful of olive tapenade. Garnish with additional parsley if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes to the tomato mixture.
- You can substitute the Kalamata olives with green olives for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Keto-Inspired İmam Bayıldı, Olive Tapenade, Keto Recipe