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Iman Bayaldi

Broiled eggplant topped with peppers and onions in a flavorful tomato sauce
Course: Side Dish
Cuisine: Mediterranean
Keyword: Eggplant, iman_biyaldi


  • 3 large eggplants
  • 2 medium onion, sliced thin
  • 1 green pepper, sliced thin
  • 1 red pepper, sliced thin
  • 1/4 cup olive oil, plus more for basting
  • 1 tbsp tomato paste
  • 1 14.5 oz can petite diced tomatoes
  • 1 tsp salt, plus more for drawing water out of eggplants
  • 1 tsp paprika
  • 1/2 cup minced parsley
  • granulated garlic for sprinkling over the eggplant


  • Wash and stem eggplant. Cut in ½ inch thick rounds.
  • Salt the eggplant slices and let them rest in collander for at least 30 minutes. After the water has been drawn out, rinse and pat dry each slice.
  • Dip the eggplant slices in olive oil. Do not be afraid to use a lot of oil as it will help them become tender. Place on a large baking pan and sprinkle with granulated garlic.
  • Bake at 450 for 20 minutes, flip, and bake another 15-20 minutes to brown the other side and soften throughout.
  • Meanwhile, in a skillet, sauté the onions in the ¼ cup olive oil until limp. Add the remaining ingredients and cook on medium heat for 20 minutes. 
  • Arrange the tomato, onion, and pepper mixture on top of each eggplant slice and return to the oven briefly to solidify the flavors.
  • Serve cold with jajukh.