Imam Bayildi Turkish Eggplant (Printable version)

Silky eggplants stuffed with a tomato, onion, and garlic filling, gently baked in olive oil for rich flavor.

# What you 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 additional to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Wash eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each eggplant, leaving both ends intact.
02 - Sprinkle eggplants with salt and let rest for 20 minutes to draw out bitterness. Rinse and pat dry thoroughly.
03 - In a large skillet, heat half the olive oil over medium heat. Add sliced onions and cook until softened, approximately 8 minutes.
04 - Incorporate minced garlic and chopped green bell peppers; cook for an additional 3 minutes.
05 - Add diced tomatoes, sugar, 1½ teaspoons sea salt, black pepper, and optional paprika. Simmer for 10 minutes until thickened. Remove from heat and stir in chopped parsley.
06 - In a clean skillet, heat the remaining olive oil and gently fry eggplants on all sides until lightly browned and softened, about 8 minutes.
07 - Place eggplants in a baking dish. Open the slits carefully and stuff generously with the tomato-onion filling. Drizzle with lemon juice and pour water around the eggplants. Cover with foil and bake for 35 minutes.
08 - Remove foil and continue baking for an additional 10 to 15 minutes until eggplants are tender and the filling is bubbling.
09 - Allow to cool to room temperature before serving, traditionally enjoyed warm or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day, making it the perfect dish to prepare ahead when you want to impress without last-minute stress.
  • The eggplant becomes silky and tender while the filling stays bright and aromatic—a textural contrast that feels luxurious on the plate.
  • One recipe feeds four people beautifully, whether as a main course with bread or part of a mezze spread that celebrates simplicity.
02 -
  • Salting the eggplants first isn't optional; it removes the bitterness and keeps them from becoming waterlogged during cooking.
  • Room temperature is the way this dish is meant to be eaten—it's when all the flavors come into focus and the oil tastes richest.
  • The filling should thicken before you stuff it; if it's too wet, the eggplants become soggy instead of silky.
03 -
  • Use the best olive oil you have—it's not hidden in a sauce, so its flavor matters tremendously to the final dish.
  • Don't skip the initial salting and resting of eggplants; it's the difference between silky texture and watery, bitter results.
  • Make this a day ahead if possible; cold or room-temperature imam bayildi is when it truly shines, and it saves you last-minute work.
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