İmam Bayıldı (Stuffed Eggplants with Tomato)
If you're looking for a comforting yet elegant Turkish vegetarian dish, İmam Bayıldı is a treasure of Ottoman cuisine. This traditional recipe showcases tender eggplants stuffed with a fragrant filling of caramelized onions, tomatoes, and garlic. The name literally means 'the imam fainted' from how delicious it is. I'll guide you step by step to make this 100% halal specialty using everyday ingredients. Serve as a starter or main course, always with bread to soak up the divine sauce.
Ingredients
- medium eggplants4
- yellow onions3 large
- garlic cloves4
- ripe tomatoes4
- olive oil4 tablespoons
- fresh parsley, chopped3 tablespoons
- granulated sugar1 teaspoon
- salt1 teaspoon
- black pepper½ teaspoon
- sweet paprika1 teaspoon
- lemon juice2 tablespoons
- water200 ml
Nutrition
Instructions
- 1
Wash eggplants, trim ends, and peel alternating strips. Salt and let sit 20 minutes, then rinse and dry.
- 2
Heat 2 tablespoons olive oil in a pan. Fry eggplants whole over medium heat until golden on all sides (about 8 minutes). Set aside.
- 3
In the same pan, add remaining oil. Sauté sliced onions and crushed garlic until translucent (5 minutes). Add diced tomatoes, sugar, salt, pepper, and paprika. Simmer over low heat 10 minutes. Stir in parsley.
- 4
Preheat oven to 180°C. Slit eggplants lengthwise without cutting through. Stuff generously with the tomato mixture.
- 5
Place stuffed eggplants in an oven dish. Pour water and lemon juice around. Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes to brown.
- 6
Serve warm or at room temperature, drizzled with juices. Pair with Turkish bread and garlic yogurt for a creamy contrast.
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