Vegetables & LegumesDifficulty: medium
Imam Bayildi (Turkish Stuffed Eggplant)
The dish that made the imam faint: eggplants braised whole in olive oil with a sweet filling of onion, tomato and garlic, served cold.
25
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Split the eggplants lengthwise, leaving the stem on; score the flesh in a cross-hatch, salt and rest 20 minutes; pat dry.
2Fry the eggplants cut-side down in olive oil until golden, 4–5 minutes; they should stay firm. Place in a baking dish cut-side up.
3Soften the onions in olive oil with the garlic, 8 minutes; add the chopped tomatoes, sugar, oregano and half the parsley; cook into a thick filling, 8 minutes.
4Open the scored flesh of each eggplant into a pocket; press in the filling generously.
5Top each with a slice of tomato, a drizzle of olive oil and 3 tablespoons of water in the dish.
6Bake covered at 180 °C for 40 minutes until the eggplants collapse and are silky.
7Cool completely, chill if possible, and serve at room temperature with the rest of the parsley — this is an olive-oil dish meant to be eaten cold.
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