Imam Bayildi Turkish Eggplants (Printable View)

Silky stuffed eggplants baked in olive oil with tomato, onion, garlic, and herbs, showcasing Turkish flavors.

# Needed Ingredients:

→ Vegetables

01 - 4 medium eggplants (approximately 9 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 additional to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# Directions:

01 - Set oven to 350°F.
02 - Wash eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each, keeping ends intact.
03 - Sprinkle salt on eggplants and let rest for 20 minutes to remove bitterness. Rinse and pat dry.
04 - Heat half the olive oil in a large skillet over medium heat. Sauté onions until softened, about 8 minutes.
05 - Add minced garlic and chopped green bell peppers; cook for 3 minutes.
06 - Stir in diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and optional paprika. Simmer 10 minutes until thickened. Remove from heat and fold in parsley.
07 - In a clean skillet, warm remaining olive oil. Fry eggplants on all sides until lightly browned and softened, approximately 8 minutes.
08 - Arrange eggplants in baking dish. Open lengthwise slits and fill generously with tomato-onion mixture.
09 - Drizzle lemon juice over stuffed eggplants and pour water around them.
10 - Cover baking dish with foil and bake for 35 minutes.
11 - Remove foil and continue baking 10 to 15 minutes until eggplants are tender and filling bubbles.
12 - Allow to cool to room temperature before serving; traditionally served warm or at room temperature.

# Expert Hints:

01 -
  • Eggplants become impossibly silky and absorb every bit of that tomato-onion magic you pour into them.
  • It tastes even better the next day, which means less stress and more wine while cooking.
  • Naturally vegan, gluten-free, and impressive enough to silence any skeptic about vegetarian cooking.
02 -
  • Don't skip the salting and resting of eggplants; this step removes bitterness and prevents them from absorbing oil like sponges.
  • The filling needs to simmer until noticeably thickened, or you'll end up with watery eggplants instead of silky ones.
  • Room temperature is the magic serving temperature—chilling or reheating changes the texture and how the flavors come through.
03 -
  • Use the prettiest eggplants you can find—they should feel firm and have unblemished skin because you're on display here.
  • Don't be shy with the parsley; it's the final note that makes everything taste fresh and alive, not heavy.
  • Serve with crusty bread or over rice to soak up the filling, and a dollop of cool yogurt beside each portion is non-negotiable.
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