İmam Bayıldı

Savor the rich flavors of İmam Bayıldı, a classic Turkish dish featuring tender eggplants stuffed with a fragrant mix of onions, garlic, and tomatoes. Perfect for a cozy weeknight dinner or a delightful vegetarian feast.

• 4 medium eggplants
• 1/2 cup olive oil
• 1 large onion
• 2 cloves garlic
• 2 medium tomatoes
• 1/2 cup parsley
• 1 teaspoon sugar
• Salt to taste salt

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Slice the eggplants in half lengthwise and scoop out some of the flesh to create a hollow. Sprinkle with salt and let them sit for about 30 minutes to remove bitterness.

3. 3

   In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute.

4. 4

   Add the chopped tomatoes, sugar, and salt. Cook for about 10 minutes, until the mixture thickens. Stir in the chopped parsley and remove from heat.

5. 5

   Rinse the salted eggplants and pat them dry. Place them in a baking dish and fill each half with the tomato mixture.

6. 6

   Drizzle some olive oil over the filled eggplants and cover the dish with aluminum foil. Bake for about 40 minutes, or until the eggplants are tender.

7. 7

   Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

8. 8

   Let the İmam Bayıldı cool slightly before serving. It can be enjoyed warm or at room temperature.