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4.7 from 45 votes

Imam Bayıldı

Imam Bayildi - Imam Fainted. Roasted eggplant stuffed with onions, garlic and peppers in sauce from Ilke of Ilke's Kitchen. Pareve, Vegan, Kosher for Passover.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 440 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 4 long, purple eggplants (Chinese or Japanese style)
  • 9 tablespoons olive oil, divided (or more, if needed)
  • 12 large, whole cloves of garlic, peeled
  • 1 large onion sliced into very thin, half-moon style slices (almost 2 cups)
  • 2 sweet cubanella peppers, very thinly sliced
  • 1 large tomato, finely diced
  • 1 cup chopped fresh Italian parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1 large tomato, grated

Instructions

    Cup of Yum
  1. Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 min. Don't chop the tops off. You can cut the extra leafy part around the stem with kitchen scissors, but you do not have to.Pour 1/3 cup of olive oil in a deep saute pan. Add onions, whole cloves of garlic, and cubanella peppers. Saute them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayıldı.
  2. After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the saute pan. Cook for another 5 minutes. Turn the heat off, cover and let it cool.Wash the eggplants, dry. Heat 1/4 cup of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool.
  3. Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening little bigger with your fingers. You want it to look like a canoe.Equally divide the filling among four eggplants. Stuff them well.
  4. Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape.
  5. Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 4g (20%) Sodium 315mg (13%) Potassium 1383mg (40%) Fiber 15g (60%) Sugar 20g (40%) Vitamin A 2320IU (46%) Vitamin C 61.2mg (68%) Calcium 91mg (9%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 32g 49%
Saturated Fat 4g 20%
Sodium 315mg 13%
Potassium 1383mg 29%
Fiber 15g 60%
Sugar 20g 40%
Vitamin A 2320IU 46%
Vitamin C 61.2mg 68%
Calcium 91mg 9%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.