Turkish Stuffed Eggplants (Imam Bayildi)
This classic Turkish Stuffed Eggplants recipe, known as Imam Bayildi, is a celebration of simple, fresh flavors coming together to create a vegetarian dish that's both hearty and healthy. The tender eggplants are stuffed with a fragrant mixture of onions, garlic, tomatoes, and aromatic herbs, then baked to perfection. It's a dish that promises to transport your taste buds to the heart of the Mediterranean.
Equipment
- Large pan
- Baking dish
- Aluminum foil
- Knife
- Spoon
Ingredients
- 4 medium eggplants (aubergines), about 2 lbs (900 g)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 medium tomatoes, diced (approx. 1 lb / 450 g)
- 1/4 cup olive oil (60 ml), plus more for drizzling
- 1/2 cup flat-leaf parsley, chopped (15 g)
- 1 tsp sugar (4 g)
- 1/2 tsp ground cinnamon (1 g)
- 1/4 tsp ground allspice (0.5 g)
- Salt and pepper to taste
- 1 lemon, sliced for garnish
- Fresh parsley leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise, keeping the stem intact. Using a spoon, hollow out the centers to create a boat shape, leaving a border of about 1/2 inch (1.3 cm). Roughly chop the scooped-out flesh.
- Heat half of the olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until softened and translucent, about 5 minutes.
- Add the chopped eggplant flesh to the pan and cook until it begins to soften, approximately 10 minutes.
- Stir in the diced tomatoes, sugar, cinnamon, allspice, salt, and pepper. Cook for another 10 minutes until the mixture thickens.
- Remove from the heat and stir in the chopped parsley.
- Arrange the eggplant boats in a baking dish. Spoon the onion and tomato mixture into each boat. Drizzle with the remaining olive oil.
- Pour a small amount of water into the bottom of the dish to prevent the eggplants from sticking (about 1/4 inch / 0.6 cm deep).
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the eggplants are tender and the tops are slightly caramelized.
- Let cool slightly before serving, garnished with lemon slices and fresh parsley.
Notes
The key to perfect Imam Bayildi is the quality of the eggplants. Choose eggplants that are firm to the touch with glossy skin.
For an even more authentic flavor, add a pinch of ground cloves or nutmeg to the filling.
This dish can be served hot or at room temperature, making it an ideal make-ahead option for gatherings.
Imam Bayildi can be stored in the refrigerator for up to 3 days and tastes even better as the flavors meld together.