turkish

Imam Bayildi With Warm Rice

Name: Imam Bayildi With Warm Rice
Yield: 1 serving
Cuisine: turkish
Ingredients: 320 g eggplant, medium; 28 g olive oil; 140 g onion, sliced; 8 g garlic, minced; 260 g tomato, chopped; 15 g tomato paste; 6 g granulated sugar; 12 g parsley, chopped; 55 g white rice, dry; 3 g salt; 1 g black pepper

This roasted dish pairs white rice, dry with eggplant, medium, onion, sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian Vegan High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

99 g Carbohydrates

29 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant, medium 80 kcal
28g olive oil 248 kcal
140g onion, sliced 56 kcal
8g garlic, minced 12 kcal
260g tomato, chopped 47 kcal
15g tomato paste 12 kcal
6g granulated sugar 23 kcal
12g parsley, chopped 4 kcal
55g white rice, dry 201 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

eggplantsalt
Preheat oven to 400 F. Split the eggplant lengthwise and score the flesh. Salt lightly and let sit 10 minutes, then pat dry.
eggplantolive oil
Brush eggplant with half the olive oil and roast cut-side up 25 minutes until tender.
olive oiloniongarlic
Meanwhile, heat remaining olive oil in a skillet. Saute onion until soft, 6 minutes; add garlic for 30 seconds.
tomatotomato pastegranulated sugarparsleysaltblack pepper
Stir in chopped tomato, tomato paste, sugar, black pepper, and salt. Simmer 8 to 10 minutes until jammy, then stir in parsley.
eggplantoniontomato
Fill roasted eggplant with the tomato-onion mixture. Return to oven 10 minutes.
eggplantwhite rice
Cook rice in salted water until tender (follow package timing). Serve eggplant alongside warm rice.