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Imam Bayildi in a Bowl with pine nuts and parsley
Slice of Paleo

Imam Bayildi in a Bowl

A wonderful combination of eggplant, tomato, onion, garlic, cinnamon, dill, and more all in one bowl!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Entrees
Cuisine: Turkish
Calories: 227
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. 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.
  3. Add the minced garlic and cook for 30 seconds, stirring frequently.
  4. Add the final tablespoon of olive oil and the chopped eggplant, then sprinkle with a little sea salt. Cook for 5 minutes, stirring occasionally.
  5. Stir in the can of diced tomatoes (with juice) and add the 1/2 teaspoon of sea salt. Cook for 5 more minutes.
  6. Add the cinnamon, dill, parsley, and coconut sugar and stir to combine. Cook another 3-5 minutes stirring occasionally.
  7. Remove from the stovetop. Add salt and pepper to taste.
  8. 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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