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İmam Bayıldı – Turkish stuffed eggplant
İmam Bayıldı is a classic Turkish dish of eggplant filled with onion, tomato, garlic and parsley. It can be served warm or at room temperature.
About this dish
İmam Bayıldı is a classic Turkish dish of eggplant filled with onion, tomato, garlic and parsley. It can be served warm or at room temperature.
Ingredients
- 4 medium eggplants
- 2 large onions
- 4 garlic cloves
- 4 ripe tomatoes
- 1 green pepper
- 100 ml olive oil
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 100 ml water
- 1 handful flat-leaf parsley
- 1 tbsp lemon juice
Instructions
- Peel the eggplants in lengthwise strips, leaving some of the skin in place.
- Make a deep cut along the centre of each eggplant without cutting all the way through.
- Heat half of the olive oil in a large frying pan. Fry the eggplants on all sides until softened and lightly golden.
- Place the eggplants in a baking dish with the cuts facing upwards.
- Thinly slice the onions, finely chop the garlic and pepper, and chop the tomatoes.
- Heat the remaining olive oil in the pan. Cook the onions over medium heat until soft.
- Add the garlic and pepper. Cook for another 2 minutes.
- Add the tomatoes, tomato paste, sugar, salt and black pepper. Simmer the filling for 10 minutes.
- Stir in the chopped parsley and lemon juice.
- Carefully open the eggplants and divide the filling between them.
- Pour the water into the bottom of the baking dish.
- Bake at 190°C for 30–35 minutes, until the eggplants are completely tender.
- Leave to rest for 10 minutes before serving.
Tips
- The dish often tastes even better after a few hours in the refrigerator.
- Serve with bread, rice or a simple yoghurt sauce.
- The eggplants can be roasted in the oven instead of fried.