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Easy Esselstyn Diet Recipes with Pictures: Roasted Eggplant Supreme




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Roasted Eggplant Supreme

ala Imam Bayildi (Priest who fainted)



This gourmet dish made me almost “swoon” too. I never found a good way of preparing eggplants but this recipe using fresh tomatoes, lots of garlic and herbs is a great exception and will be one of my memorable favorites truly deserving the descriptor “supreme”.


This is a Turkish eggplant dish that made “the priest faint” upon tasting it. Rarely will you cook a simple dish producing such an elevated gustatory experience with an extraordinarily intense fulfilling taste that is not hot or garlicky but completely engaging.

Getting Started with Cooking






Get in Advance:


2 medium eggplant of similar size

2 beefsteak tomatoes

1 large onion, halved and sliced

5 large garlic cloves, finely chopped

3 tablespoons each coarsely chopped fresh

flat-leaved parsley,

dill and


1/2 quarter teaspoon of black pepper


Have On Hand:

Crisp bread




(Adapted from and expanded to low-salt and low-fat (Esselstyn Plant Diet) using the NPR recipe at


For 2 (generous)-to 4 Portion. Prep time 90 min.


Prepare vegetables

Slice the onion,

Mince the garlic (a lot of garlic!)

Skin the tomatoes by plunging them for 15-20 sec into boiling water and then cooling them in ice water and then peeling off the skin

Quarter the tomatoes, cut out the stem area, and chop coarsely


Preheat garden grill to 450 degree F

Prepare the eggplants

Trim the stem ends and half lengthwise

Grill the eggplants cut face down for 10 min until seared and nicely brown

Place on baking dish cut side up


In the meantime preheat oven to 400 degree F

Prepare the vegetable topping

Chop coarsely the herbs (parsley, dill, basil)

Mix in a bowl tomatoes, onions and garlic

Add pepper, and then mix in herbs.


Bake the topped eggplants

Pile the vegetable mixture on top of the eggplants and bake for 45 min.

Let cool for 15 min.


Serve hot or cooled to room temperature with toasted hearty bread or crisp bread.


Preparing the eggplants


Choping the garlic

I used the large cloves of locally grown garlic, slicing them first horicontaly, then vertically  (above) and finally mincing them lenthwise.




Briefly boiling the tomato for splitting its skin


Then cooling it down in ice water


Cutting out hard stem base


Prepared soft vegetables


Cutting the eggplants in halves


Searing and grilling the eggplant halfs


Prepared eggplants


Coarsely chopped fresh herbs


Mixing the tomato based topping


Topping ready


Eggplants with toppings


Baking the readdied eggplants



Browned topping

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