By Veronique Eichler
Recipe of Turkish stuffed eggplants, Imam Bayildi: Natural Born Vegan
Instructions
Prep:10minCook:40min
World famous traditional Turkish dish, natural born vegan and sustainable: welcome to the Revolution of CHE
Updated at: Thu, 17 Aug 2023 07:04:43 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Nutrition per serving
Calories980 kcal (49%)
Total Fat53.1 g (76%)
Carbs127 g (49%)
Sugars75 g (83%)
Protein19.3 g (39%)
Sodium890.9 mg (45%)
Fiber41.2 g (147%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2eggplants
2onions
medium, i used red ones, but all are fine
2tomatoes
medium
2green pepper
long, or 1/8 of a green bell pepper
2 clovesgarlic
cut them 10 min. before cooking you can read about this
evo oil
little, to grease the eggplants
1 ½ tablespoonsevo oil
to cook the stuffing
½ tablespoonevo oil
to cook the eggplants with the stuffing
0.5 glasswater
for cooking eggplant with filling
salt
to taste
pepper
to taste
1 tablespoonsugar
nb the original recipe calls for, trust me, you don ’ t need it
1 cuptomato puree
or 1-2 grated ripe tomatoes
½ tablespoonevo oil
1 clovegarlic
or a small shallot
Instructions
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