Imam Bayildi Turkish Eggplant (Print Version)

Silky eggplant filled with tomato, onion, garlic, gently baked in olive oil for a flavorful main or mezze.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (approximately 8.8 oz 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 more to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# Cooking Steps:

01 - Preheat oven to 350°F. Wash eggplants and peel alternating lengthwise stripes. Make a lengthwise slit in each eggplant without cutting through the ends.
02 - Sprinkle eggplants evenly with sea salt. Let rest for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels.
03 - Heat half the olive oil in a large skillet over medium heat. Add sliced onions and cook until softened, approximately 8 minutes.
04 - Incorporate minced garlic and chopped bell peppers into the skillet. Sauté for 3 minutes until fragrant.
05 - Stir in diced tomatoes, sugar, 1½ teaspoons sea salt, black pepper, and paprika if using. Reduce heat and simmer for 10 minutes until mixture thickens. Remove from heat and fold in chopped parsley.
06 - In a clean skillet, warm remaining olive oil. Lightly brown the eggplants on all sides until softened, about 8 minutes total.
07 - Arrange fried eggplants in a baking dish. Carefully open slits and fill generously with tomato-onion mixture.
08 - Drizzle lemon juice over stuffed eggplants. Pour water around them in the dish. Cover with aluminum foil and bake for 35 minutes.
09 - Remove foil and continue baking for 10 to 15 minutes until eggplants are tender and filling is bubbling.
10 - Allow to cool to room temperature before serving. Best enjoyed warm or at room temperature.

# Expert Advice:

01 -
  • The eggplant turns impossibly silky and soaks up olive oil like a sponge, making every bite feel indulgent without being heavy.
  • You can serve it warm, cold, or anywhere in between, and it somehow tastes better the next day when the flavors have had time to settle into each other.
  • Its naturally vegan and gluten-free, so you can bring it to any table without worrying about who can or cant eat it.
  • The filling is bright and tangy, with just enough sweetness from the tomatoes to balance the earthiness of the eggplant.
02 -
  • If you skip salting the eggplants, they can taste bitter and spongy, and no amount of seasoning will fix it later.
  • Frying the eggplants before stuffing them is non-negotiable; it gives them structure and a rich, caramelized flavor that baking alone can't achieve.
  • Use a baking dish that fits the eggplants snugly so the water doesn't evaporate too fast and leave them dry.
  • Don't rush the cooling; this dish tastes better at room temperature when the olive oil has had time to soak back into the eggplant.
03 -
  • If your eggplants are especially large or bitter, soak them in salted water for thirty minutes instead of just sprinkling them with salt.
  • Add a pinch of cinnamon or allspice to the filling for a warm, aromatic depth that makes people ask what your secret is.
  • Use a fork to gently mash some of the eggplant flesh into the filling as you stuff it, which helps everything meld together and keeps the filling from sliding out.
  • If the dish looks dry halfway through baking, add a splash more water to the pan so the eggplants don't scorch on the bottom.
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