Imambayldi: Vegetarian Stuffed Eggplant Recipe

Imambayldi: Vegetarian Stuffed Eggplant Recipe
Alice Duthie

Lifestyle Writer

Jan 02, 2024

David Tsirekas, Executive Chef at The Civic Hotel Sydney shares one of his gorgeous vegetarian stuffed eggplant recipes with us.

3 large eggplants, quartered lengthwise
60 ml (¼ cup) extra virgin olive oil
plain flour, to dust
vegetable oil, to deep-fry
natural yoghurt to serve

Tomato filling
8 spring onions, thinly sliced
4 garlic cloves, crushed
3 large vine-ripened tomatoes, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sweet paprika
1 tbsp tomato paste
½ cup coriander leaves
¼ cup firmly packed dill leaves, chopped

1 To make the tomato filling, combine all ingredients in a bowl. Season with salt and pepper.
2 Place eggplants in a large bowl with flour and toss to combine.
3 Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened.
4 Remove with a slotted spoon and drain on paper towel. Allow to cool.
5 Preheat oven to 210°C. Turn eggplant pieces skin-side up and press lightly to flatten slightly. Using a small, sharp knife, make an incision lengthwise down the centre of the eggplant, about three-quarters of the way through to open it up. Place eggplant on a greased oven tray and spoon some filling down the centre of each.
6 Drizzle with oil and cook for 20 minutes or until eggplant is softened.
7 Serve drizzled with yoghurt and topped with shredded spring onion.


By Alice Duthie

Lifestyle Writer

Alice Duthie is a beauty and lifestyle writer for The Carousel. She is currently studying a Bachelor of Commerce at The University of Sydney, majoring in Marketing and Business Information Systems.



The Carousel