Sheet-Pan Imam Bayildi with Crispy Brussels Sprouts
Roasted eggplant stuffed with caramelized onions, tomato, and garlic, with crispy brussels sprouts on the same pan. A vegetarian showstopper that feels Turkish but tastes like home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 210
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Halve the eggplant lengthwise, scoop out soft flesh leaving a thin shell, and chop the flesh coarsely.
Step 2
Toss brussels sprouts with 1 tbsp olive oil, salt, and pepper; spread on a sheet pan and roast for 10 minutes.
Step 3
While sprouts roast, sauté onion in 2 tbsp olive oil over medium-high until golden and soft, about 6 minutes.
Step 4
Stir in garlic and chopped eggplant flesh; cook 2 minutes until fragrant, then add crushed tomato, salt, and pepper.
Step 5
Remove sheet pan from oven. Brush eggplant halves with 1 tbsp olive oil, season with salt and pepper, and fill with tomato mixture.
Step 6
Return to oven for 8 minutes until eggplant is tender and brussels sprouts are crispy. Serve warm.
Tools you’ll need
- sheet pan (18 x 13 inch)
- cutting board
- chef's knife
- large skillet
- wooden spoon
- oven
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