Recipes · Turkish · Vegan Dishes
İmam Bayıldı
One serving has 380 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin K (125%), manganese (44%), vitamin C (36%), vitamin E (36%), pyridoxine (32%) and copper (30%). Ready in 65 minutes.
- Preparation: 15 min
- Cooking: 50 min
- Makes: 1 serving (427 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 220 g Eggplant, raw
- 60 g Onions, raw
- 8 g Garlic, raw
- 60 g Tomatoes, raw
- 30 g Olive oil
- 3 g Sugar
- 5 g Parsley, fresh
- 1 g Salt
- 40 g Water
Method
- Halve the eggplant lengthwise and score the flesh; fry cut-side down in half the olive oil for 4-5 minutes until lightly browned, then set aside.
- In the same pan, cook the onion and garlic in the remaining oil for 5 minutes until soft.
- Add the chopped tomato, sugar and salt, and cook for 5 minutes until it breaks down into a light sauce.
- Make a slit in each eggplant half and spoon the onion-tomato mixture into it and over the top.
- Place in a baking dish, add the water around them, cover, and bake at 180 °C (350 °F) for 35-40 minutes until the eggplant is completely tender.
- Sprinkle with the parsley and serve warm or at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 380 kcal | 18% |
| Carbohydrates | 26.8 g | |
| Water | 362 mL | |
| Fiber | 8.7 g | 29% |
| Protein | 4 g | 8% |
| Tryptophan | 0.04 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.14 g | |
| Leucine | 0.21 g | |
| Lysine | 0.17 g | |
| Methionine | 0.04 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.15 g | |
| Tyrosine | 0.09 g | |
| Valine | 0.17 g | |
| Histidine | 0.08 g | |
| Fat | 30.7 g | |
| Monounsaturated | 22 g | |
| Polyunsaturated | 3.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.1 g | |
| Saturated | 4.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 62.8 mg | 6% |
| Copper | 0.27 mg | 30% |
| Iron | 1.4 mg | 8% |
| Magnesium | 48.3 mg | 16% |
| Manganese | 0.8 mg | 44% |
| Phosphorus | 99.7 mg | 14% |
| Potassium | 794 mg | 17% |
| Selenium | 2.1 µg | 4% |
| Sodium | 404 mg | |
| Zinc | 0.71 mg | 9% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.12 mg | 11% |
| Niacin (vitamin B3) | 2 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.81 mg | 16% |
| Pyridoxine (vitamin B6) | 0.41 mg | 32% |
| Folate (vitamin B9) | 76.6 µg | 19% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 25.4 mg | 6% |
| Vitamin A | 48.5 µg | 7% |
| Vitamin C | 26.6 mg | 36% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 5.3 mg | 36% |
| Vitamin K | 113 µg | 125% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.