Armenian Stuffed Eggplant (Imam Bayildi) Recipe

Preheat the oven to 450 degrees F (230 degrees C).

Cut eggplants in 1/2 then cut each 1/2 into thirds leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.

Roast in the preheated oven until fork tender 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).

While eggplants are cooking heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper onion and garlic to the hot pan and cook until onions become tender 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated 2 to 3 minutes. Set aside to cool.

Remove eggplants from the oven and let cool slightly 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.

Bake in the preheated oven until bubbling about 30 minutes. Season with salt and pepper. Garnish with parsley.