Imam Bayildi Classic Turkish Dish (Printable Version)

Tender eggplants filled with a savory tomato and onion mixture, gently baked in olive oil.

# Needed Ingredients:

→ Vegetables

01 - 4 medium eggplants (approx. 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 tsp sugar
11 - 1½ tsp sea salt, plus additional to taste
12 - ½ tsp ground black pepper
13 - 1 tsp paprika (optional)

# Steps:

01 - Set the oven temperature to 350°F.
02 - Wash eggplants and peel alternating lengthwise stripes. Make a lengthwise slit in each, leaving ends intact.
03 - Sprinkle eggplants with sea salt and let rest for 20 minutes. Rinse and pat dry.
04 - Heat half the olive oil in a large skillet over medium heat. Sauté onions until softened, approximately 8 minutes.
05 - Incorporate garlic and green bell peppers; cook for 3 minutes.
06 - Mix in tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika. Simmer until thickened, about 10 minutes. Remove from heat and stir in parsley.
07 - Heat remaining olive oil in a clean skillet. Fry eggplants gently on all sides until lightly browned and softened, about 8 minutes.
08 - Place eggplants in a baking dish. Open the slits carefully and fill generously with the tomato-onion mixture.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them in the dish.
10 - Cover with aluminum foil and bake for 35 minutes.
11 - Remove foil and continue baking for 10 to 15 minutes until tender and filling is bubbling.
12 - Allow to cool to room temperature before serving.

# Expert Advice:

01 -
  • The eggplant gets so silky and melt-in-your-mouth tender that even skeptics become converts.
  • You can make it ahead and let the flavors deepen overnight, which means less stress when guests arrive.
  • It's naturally vegetarian and vegan, but tastes so rich and satisfying that nobody misses meat.
02 -
  • The salt-and-rest step for the eggplants isn't just old wives' tale—it genuinely removes bitterness and helps them stay intact during cooking instead of turning into mush.
  • Frying the eggplants before baking is the secret that keeps them tender instead of dried out; skipping this step results in eggplants that taste papery and sad.
  • The dish genuinely tastes better the next day once flavors have melded together, so don't hesitate to make it ahead.
03 -
  • Taste the filling before stuffing—you want it to sing on its own, seasoned to the point where it tastes almost too salty, because the eggplant will mellow everything slightly.
  • If you're nervous about the eggplant falling apart, don't fry it too aggressively; gentle heat and patience are your friends here.
  • Make this a day ahead and reheat it gently in a 160°C oven for 15 minutes; the flavors deepen and the texture improves dramatically.
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