Imam Bayildi Turkish eggplant dish (Print Version)

Tender eggplants stuffed with tomato and onion filling, slow-baked in olive oil for rich flavors.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (approximately 8.8 ounces each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - ½ cup extra virgin olive oil
08 - ½ cup water
09 - Juice of ½ lemon

→ Seasonings

10 - 1 teaspoon sugar
11 - 1½ teaspoons sea salt, plus more to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# Steps to Follow:

01 - Preheat the oven to 350°F. Wash the eggplants and peel alternating vertical stripes. Cut a lengthwise slit in each eggplant, leaving the ends intact.
02 - Sprinkle salt over the eggplants and let sit for 20 minutes to extract bitterness. Rinse thoroughly and pat dry with a clean cloth.
03 - Heat half of the olive oil in a large skillet over medium heat. Sauté onions until softened, approximately 8 minutes.
04 - Incorporate the minced garlic and chopped green bell peppers into the skillet. Cook for an additional 3 minutes.
05 - Add diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika if using. Simmer the mixture for 10 minutes until thickened. Remove from heat and mix in chopped parsley.
06 - Heat the remaining olive oil in a clean skillet. Fry the eggplants gently on all sides until lightly browned and tender, about 8 minutes.
07 - Place eggplants in a baking dish. Carefully open each slit and fill generously with the tomato and onion mixture.
08 - Drizzle lemon juice over stuffed eggplants and pour water around them. Cover with aluminum foil and bake for 35 minutes.
09 - Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the eggplants are tender and filling is bubbling.
10 - Allow to cool to room temperature before serving. This dish can be served warm or at room temperature.

# Additional Tips::

01 -
  • It tastes luxurious and complex but uses just a handful of pantry staples.
  • The eggplant becomes impossibly tender, never mushy, and the filling is addictively savory-sweet.
  • It's naturally vegan and naturally impressive—the kind of dish that works for weeknight dinner or when guests arrive.
02 -
  • The salting step isn't optional—it truly makes the difference between bitter eggplant and sweet, tender eggplant that tastes almost creamy.
  • Don't skip frying the eggplants before baking; this light browning adds a subtle caramelized depth that elevates the whole dish.
  • Serving at room temperature is traditional for a reason—the flavors are much more vivid and the texture is exactly right.
03 -
  • Make this a day ahead—the flavors will deepen and marry together overnight, and the dish becomes even more forgiving to reheat gently.
  • If your eggplants are on the large side, add 5 to 10 minutes to the final baking time and tent with foil if they're browning too quickly.
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