Imam Bayildi Turkish Eggplant (Printable)

Tender eggplants filled with tomato and onion blend, baked in olive oil for a rich, flavorful Turkish main.

# 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 tsp sugar
11 - 1½ tsp sea salt, plus additional to taste
12 - ½ tsp ground black pepper
13 - 1 tsp paprika (optional)

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Wash the eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each eggplant without cutting through the ends.
03 - Sprinkle salt evenly over the eggplants and let them rest for 20 minutes to extract bitterness. Rinse thoroughly and pat dry.
04 - Heat half the olive oil in a large skillet over medium heat. Add sliced onions and cook until softened, about 8 minutes.
05 - Incorporate minced garlic and chopped green bell peppers into the skillet. Cook for an additional 3 minutes.
06 - Stir in diced tomatoes, sugar, 1½ teaspoons sea salt, ground black pepper, and optional paprika. Simmer the mixture for 10 minutes until thickened. Remove from heat and mix in chopped parsley.
07 - In a clean skillet, warm the remaining olive oil. Fry the eggplants gently on all sides until golden and softened, approximately 8 minutes.
08 - Arrange the fried eggplants in a baking dish. Carefully open the slits and fill them generously with the tomato-onion mixture.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them in the baking dish.
10 - Cover the dish with aluminum foil and bake for 35 minutes.
11 - Remove the foil and bake uncovered for an additional 10 to 15 minutes until eggplants are tender and the filling bubbles.
12 - Allow the dish to cool to room temperature before serving. It may be enjoyed warm or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day, so you can make it ahead and actually enjoy your guests instead of sweating in the kitchen.
  • The eggplants turn silky and absorb every bit of that tomato-onion magic, creating something that feels luxurious but comes together with minimal fuss.
  • Naturally vegan and gluten-free, which means it works for almost everyone at your table.
02 -
  • The salting step isn't optional—it genuinely changes the final texture by removing bitterness and preventing a watery dish, something I learned by skipping it once and regretting it.
  • Don't skip frying the eggplants before baking; it changes their texture from dense to silky and gives them a subtle golden flavor.
  • Room temperature is the correct serving temperature for this dish, not hot—it's one of those recipes that actually improves when it cools.
03 -
  • The striped peeling of the eggplant isn't just decorative—it helps them cook evenly and prevents them from bursting during frying.
  • If your eggplants are very large, you can halve them lengthwise instead of slitting them, which makes filling and eating easier (and is also traditional in some Turkish kitchens).
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