Imam Bayildi Eggplant Dish (Printable)

Eggplant halves stuffed with tomato, onion, garlic, and herbs then baked for a flavorful Turkish main.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (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 more to taste
12 - ½ tsp ground black pepper
13 - 1 tsp paprika (optional)

# How To Make It:

01 - Set the oven to 350°F (180°C).
02 - Wash and peel alternating lengthwise stripes from each eggplant. Make a lengthwise slit in each, keeping ends intact. Sprinkle with salt and let rest for 20 minutes. Rinse and pat dry.
03 - Heat half the olive oil in a large skillet over medium heat. Add onions and cook for approximately 8 minutes until softened.
04 - Incorporate minced garlic and chopped green bell peppers into the skillet. Sauté for 3 minutes.
05 - Stir in diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and optional paprika. Simmer for 10 minutes until mixture thickens, then remove from heat and mix in chopped parsley.
06 - In a clean skillet, heat the remaining olive oil. Fry eggplants gently on all sides until lightly browned and tender, about 8 minutes.
07 - Place eggplants in a baking dish. Open the slits carefully and stuff generously with the tomato-onion mixture.
08 - Drizzle lemon juice over the stuffed eggplants and pour water around them. Cover with foil and bake for 35 minutes. Remove foil and continue baking for 10 to 15 minutes until eggplants are tender and filling bubbles.
09 - Allow to cool to room temperature. Serve warm or at room temperature as preferred.

# Expert Advice:

01 -
  • The eggplant becomes so tender and silky you'll forget you're eating vegetables.
  • It tastes even better the next day, making it perfect for meal prep or entertaining without last-minute stress.
  • One dish that works equally well as a vegetarian main, a mezze platter star, or a side that steals the show.
02 -
  • Do not skip the salting and draining step; it's the difference between eggplant that's silky and one that's waterlogged and bitter.
  • The filling must be cooked down until thick before stuffing, or it will seep out into the baking dish and leave the eggplant dry.
  • Room temperature is not a suggestion—it's when this dish tastes its absolute best, so plan accordingly and don't rush to serve it hot.
03 -
  • Use a sharp knife to cut the eggplant slit—a dull knife bruises the flesh and makes the whole thing harder to work with when stuffing.
  • If your eggplants are particularly large or thick, fry them a bit longer to ensure they're soft enough to accept the filling without splitting.
  • The dish freezes beautifully for up to three months; just thaw overnight in the refrigerator and reheat gently in a 160°C oven covered with foil.
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