Today’s recipe is another for my Vegan Fasting Diet. You will need:

1 Eggplant
2 Peppers
2 Tomatoes
2 Scallions
½ an Onion
1 tablespoon Olive Oil
2 Pinches of Salt

 

This meal is originally from Turkey and is known as Imam Bayildi.

 

First cut the eggplant horizontally. With a small spoon scoop out some of the soft center. Save it for later. Season the vegetable canoes with a pinch of salt. In an aluminum foil, wrap the two halves and put them in a preheated oven at 500 F. Let it bake for about 10 minutes.

Next, chop the rest of the ingredients: The peppers, the tomatoes, the scallion and the onion.

 

In a medium size pan, heat up the Olive Oil.

 

Then add the chopped onion and sauté it lightly. Afterwards, add the scallions to the pan and keep on sautéing.

 

Third add the peppers in the pan and keep on sautéing.

 

Finally add the tomatoes and the scooped parts of the eggplant and keep on sautéing until most of the things shrink. Season it with pinch of salt.

 

Take it off the fire.

 

Unwrap the eggplants out of the foil and pour the tomato and peppers mix in the center.

Place the eggplants in a pan and put them back in the preheated oven and bake the whole thing for another 10 minutes.

 

Take them out of the oven and the meal is ready to be served.

 

Enjoy.