Imam Bayildi in a Bowl
A wonderful combination of eggplant, tomato, onion, garlic, cinnamon, dill, and more all in one bowl!
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 medium yellow onion halved then sliced
- 4 garlic cloves minced
- 1 large eggplant peeled and chopped into 1/2" cubes
- 1 can diced tomatoes
- 1/2 tsp sea salt plus additional sprinkle
- 1 tsp cinnamon
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tsp coconut sugar
- 4 tbsp pine nuts
Instructions
- Prep the ingredients by halving the onion and cutting into slices. Mince the garlic cloves. Peel the eggplant and cut into approximately 1/2" cubes. Chop the dill and parsley.
- Heat a skillet on medium heat on the stove and then add 2 tablespoons of olive oil. When oil is hot, add the sliced onions. Sauté onions, stirring occasionally, until soft and translucent. This should take about 4-5 minutes.
- Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the final tablespoon of olive oil and the chopped eggplant, then sprinkle with a little sea salt. Cook for 5 minutes, stirring occasionally.
- Stir in the can of diced tomatoes (with juice) and add the 1/2 teaspoon of sea salt. Cook for 5 more minutes.
- Add the cinnamon, dill, parsley, and coconut sugar and stir to combine. Cook another 3-5 minutes stirring occasionally.
- Remove from the stovetop. Add salt and pepper to taste.
- Divide into 4 bowls and top each bowl with 1 tablespoon of pine nuts.
Nutrition
Serving: 4gCalories: 227kcalCarbohydrates: 17gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 445mgPotassium: 577mgFiber: 6gSugar: 9gVitamin A: 251IUVitamin C: 17mgCalcium: 63mgIron: 2mg
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