Stuffed Eggplant (İmam Bayıldı)

Stuffed Eggplant (İmam Bayıldı)

Slow-braised eggplant halves hold a sweet, garlicky onion and tomato filling.

Total 3 hr Makes 4 servings Calories 260/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Turkish classic simmers eggplant in olive oil until silky, then fills it with a slow-cooked onion, garlic, and tomato mixture. Served at room temperature, it works well as a meze or light main alongside crusty bread and yogurt.

Ingredients

  • 2 medium eggplants
  • 1 teaspoon salt, for sweating eggplant
  • 1/2 cup olive oil, divided
  • 2 cups yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 medium tomatoes, diced
  • 1 green bell pepper, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 cup water
  • 1 tablespoon fresh lemon juice

Method

  1. Peel alternating strips of skin from each eggplant lengthwise, creating a striped effect, then halve lengthwise.

  2. Score the cut side of each half with a few shallow slashes and sprinkle with 1 teaspoon salt. Let sit in a colander for 20 minutes to draw out bitterness.

  3. Pat the eggplant halves dry with paper towels.

  4. Heat 1/4 cup olive oil in a 9-inch skillet over medium-high heat. Fry the eggplant halves cut-side down for 3 to 4 minutes until lightly browned, then flip and cook skin side for 2 minutes. Remove and set aside.

  5. Add the remaining 1/4 cup olive oil to the skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for 8 minutes until softened and golden.

  6. Add the garlic and bell pepper and cook for 3 minutes until fragrant and slightly softened.

  7. Stir in the diced tomatoes, tomato paste, sugar, salt, and black pepper. Cook for 5 minutes until the tomatoes break down into a thick sauce.

  8. Remove the filling from heat and stir in the chopped parsley.

  9. Arrange the eggplant halves cut-side up in a 9x13 baking dish. Press each half open slightly along the slashes and spoon the onion-tomato filling into the openings, mounding any extra on top.

  10. Pour the water and lemon juice around the eggplants in the dish.

  11. Cover the dish tightly with foil and bake at 350°F for 45 minutes, until the eggplant is very tender when pierced with a fork.

  12. Uncover and bake an additional 10 minutes to let excess liquid reduce slightly.

  13. Let cool to room temperature in the dish before serving; the flavor deepens as it sits.

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    Stuffed Eggplant (İmam Bayıldı)

    This Turkish classic simmers eggplant in olive oil until silky, then fills it with a slow-cooked onion, garlic, and tomato mixture. Served at room temperature, it works well as a meze or light main alongside crusty bread and yogurt.

    3 hr 4 servings 260 cal

    Ingredients

    • 2 medium eggplants
    • 1 teaspoon salt, for sweating eggplant
    • 1/2 cup olive oil, divided
    • 2 cups yellow onion, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 2 medium tomatoes, diced
    • 1 green bell pepper, diced
    • 1 tablespoon tomato paste
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped
    • 1 cup water
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Peel alternating strips of skin from each eggplant lengthwise, creating a striped effect, then halve lengthwise.

    2. 2

      Score the cut side of each half with a few shallow slashes and sprinkle with 1 teaspoon salt. Let sit in a colander for 20 minutes to draw out bitterness.

    3. 3

      Pat the eggplant halves dry with paper towels.

    4. 4

      Heat 1/4 cup olive oil in a 9-inch skillet over medium-high heat. Fry the eggplant halves cut-side down for 3 to 4 minutes until lightly browned, then flip and cook skin side for 2 minutes. Remove and set aside.

    5. 5

      Add the remaining 1/4 cup olive oil to the skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for 8 minutes until softened and golden.

    6. 6

      Add the garlic and bell pepper and cook for 3 minutes until fragrant and slightly softened.

    7. 7

      Stir in the diced tomatoes, tomato paste, sugar, salt, and black pepper. Cook for 5 minutes until the tomatoes break down into a thick sauce.

    8. 8

      Remove the filling from heat and stir in the chopped parsley.

    9. 9

      Arrange the eggplant halves cut-side up in a 9x13 baking dish. Press each half open slightly along the slashes and spoon the onion-tomato filling into the openings, mounding any extra on top.

    10. 10

      Pour the water and lemon juice around the eggplants in the dish.

    11. 11

      Cover the dish tightly with foil and bake at 350°F for 45 minutes, until the eggplant is very tender when pierced with a fork.

    12. 12

      Uncover and bake an additional 10 minutes to let excess liquid reduce slightly.

    13. 13

      Let cool to room temperature in the dish before serving; the flavor deepens as it sits.