Imam Bayıldı

Name: Imam Bayıldı
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 medium Eggplants; 1/2 lemon of Lemon Juice, to rub and prevent browning; 1/2 tsp Salt, for salting the eggplants; 5 medium Onions, thinly sliced; 4 cloves of Garlic, thinly sliced; 500g Tomato, peeled and chopped (about 4 medium); 2 longs of Turkish Green Pepper, sliced into rings; 1 bunch of Parsley, finely chopped (about 1/2 cup packed); 1 tsp Sugar; 1 tsp Salt, or to taste; 1/2 tsp Ground Black Pepper; 120ml Extra Virgin Olive Oil, for sautéing the filling and searing eggplants; 60ml Extra Virgin Olive Oil, to drizzle; 200ml Water; 1 pinch of Salt

Imam Bayıldı is a classic Turkish dish of tender, olive oil–poached eggplant stuffed with a sweet-savory tomato, onion and pepper filling. Silky eggplants soak up bright lemon and fragrant parsley, making it a simple yet deeply flavorful vegetarian centerpiece best served at room temperature with crusty bread or rice.

Imam Bayıldı is a classic Turkish dish of tender, olive oil–poached eggplant stuffed with a sweet-savory tomato, onion and pepper ... Show more

Traditional Turkish Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

1 hr50 min

Price

1,48 €

Calories

570 kcal

vegan

low calorie

healthy

nutritious

gluten free

low carb

Method

Prep the eggplants

Rinse and dry the eggplants, trim off the stems, and make a deep lengthwise slit in each one without cutting all the way through. Rub the cut surfaces with lemon juice, sprinkle them with 1/2 tsp of salt, and let them sit for 20 minutes.

Prep the filling

While the eggplants rest, peel and thinly slice onions, thinly slice garlic, peel and chop tomatoes, and slice Turkish green peppers into rings. Finely chop parsley and keep it nearby for the end of the filling.

Sear the eggplants

Pat the eggplants dry, then heat a shallow layer of extra virgin olive oil in a large skillet over medium heat. Sear the eggplants for 5 minutes on the first side, turn them carefully, and sear for 5 minutes more, until the skins are lightly browned and the flesh is just starting to soften. Transfer them to a plate.

Cook the filling

Add the onions to the skillet and cook, stirring often, until soft and translucent, about 8 minutes. Add the garlic and green peppers and cook for 2 minutes more. Stir in the tomatoes, sugar, 1 tsp of salt, and ground black pepper, then cook until the mixture is thick, glossy, and no longer watery, about 10 minutes. Fold in the parsley off the heat.

Stuff the eggplants

Arrange the eggplants snugly in a wide lidded pan or deep pot and gently open each slit. Spoon the filling into the centers and mound any extra on top. Pour in 200 ml of water around the base so the filling stays in place, then drizzle with the remaining olive oil and add a pinch of salt.

Braise gently

Cover tightly and bring the pan to a gentle simmer over medium-low heat, then cook for 20 minutes. Spoon some of the juices over the tops, uncover, and simmer for 5 minutes more until the eggplants are completely tender and the sauce has lightly reduced.

Rest and serve

Let the dish rest for 10 minutes so the flavors settle, then serve warm or at room temperature with plenty of the pan juices spooned over each eggplant.