Imam Bayildi (Turkish Imperial Stuffed Eggplants)
Imam bayildi is a legend of Turkish cuisine, a tale of eggplants so delicious that the imam fainted with pleasure. Today I offer you this generous and fragrant vegetarian dish. The melting eggplants, filled with a soft ratatouille of onions, tomatoes, and peppers, are infused with olive oil and subtle spices. Made in advance, it only gets better. Serve it as a main course or as a meze, accompanied by garlic yogurt and fresh bread. Each bite will transport you to the heart of Istanbul's alleyways.
Ingredients
Instructions
- 1
Wash the eggplants, peel a strip of skin lengthwise (leaving the stem), then let them sweat with salt for 20 minutes. Rinse and dry.
- 2
Heat a little olive oil in a large pan and sauté the whole eggplants over medium heat until tender and lightly golden. Set aside.
- 3
In the same pan, add the remaining oil and sauté the finely chopped onions for 10 minutes. Add the crushed garlic, diced pepper, grated tomatoes, tomato paste, sugar, salt, and pepper. Cook for 10 minutes until reduced.
- 4
Preheat the oven to 180°C (350°F). Make a lengthwise slit in each eggplant without cutting all the way through, then stuff generously with the onion-tomato mixture.
- 5
Place the stuffed eggplants in a baking dish. Drizzle with olive oil and a few tablespoons of water. Bake for 25 minutes, until very tender.
- 6
Serve warm or at room temperature, sprinkled with chopped parsley and a squeeze of lemon. Delicious with Turkish bread or rice pilaf.
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