Imam Bayildi (Turkish Stuffed Eggplant)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
4 people
-
Calories
443 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
Mediterranean, Greek, Turkish
Imam Bayildi (Turkish Stuffed Eggplant)
Description
Imam Bayildi (Turkish Stuffed Eggplant) starts with aubergines peeled in alternating stripes to create a distinctive look and then cooked until softened but still holding shape. The aubergines are fried in olive oil or alternatively roasted or air fried with generous olive oil to maintain moistness and flavor. The filling consists of finely diced onions and garlic gently sautéed without browning, combined with diced tomatoes, tomato paste, and seasoning before stuffing into the aubergines. The dish is typically served warm or at room temperature, allowing the eggplants to absorb the flavorful vegetable and olive oil mixture. Chopped parsley is sprinkled on top for a fresh finishing touch, and fresh tomato slices can accompany it. Using plenty of olive oil is traditional and important, especially if opting for roasting instead of frying, to keep the dish moist and rich.
This recipe fits as a vegetable-based main or side dish in Turkish cuisine and highlights the use of olive oil and fresh ingredients for a naturally vegan preparation.
Ingredients
- 4 aubergine 250 - 300 grams each
- 100 ml extra virgin olive oil (for frying the aubergines)
- 1 tablespoon extra virgin olive oil (for sautéing the onions)
- 4 onion 500 grams, finely diced
- 5 cloves garlic (finely chopped)
- 500 g tomato finely diced
- 1 ½ teaspoon salt (adjust it to your taste)
- ½ teaspoon black pepper freshly ground
- 2 tablespoon parsley chopped
For the Tomato Sauce
- 1 tablespoon tomato paste
- ⅔ cup water
Instructions
Cook the Aubergines
- Peel the aubergines in stripes to resemble a zebra pattern.
- Heat a heavy-based frying pan over medium heat.
- Add the olive oil and fry the aubergines until they start to soften but still have a bit of firmness, turning occasionally.
- Alternatively, brush the aubergines with a generous amount of olive oil and either roast in a preheated oven at 200 °C (400° F) until starting to soften, around 30 minutes, or in an air fryer at 200 °C (400° F) for 15 minutes.
- Leave them on a colander to get rid of the excess oil and proceed to prepare the filling.
Prepare the Filling
- Use the same pan you fried the aubergines for making the filling. Get rid of the excess oil if there is any or add a tablespoon of olive oil if there is no oil left in the pan.
- Put the pan on medium heat, add the onions and sauté until soft and translucent without browning them.
- Stir in the garlic and sauté for another minute, stirring continuously, without burning the garlic.
- Add the tomatoes, salt, and black pepper, stir well and let them cook for 5-6 minutes or until the sauce starts to thicken. Stir occasionally to avoid it catching the bottom.
- Sprinkle on the chopped parsley, stir well and take the pan off the heat.
Stuff the Aubergines and Bake
- Preheat the oven to 180° C (356° F).
- Make a cut lengthwise in the aubergines, leaving 2 cm ( 1" ) at both ends, without piercing through the bottom. Season them with some salt.
- Carefully stuff the aubergines with a help of a spoon. Try to fit in as much filling as possible, piling them up a little bit if necessary.
- Place the aubergines on a baking dish stuffed side up.
- To make the sauce, mix one teaspoon of tomato paste with ⅔ cups of water and pour this over the aubergines.
- Cover the oven dish with a lid or tin foil and place it in the oven.
- Bake the aubergines for an hour and then remove the lid/tin foil. Add more water if it looks a little dry and bake them for another 30 minutes or until the aubergines are completely soft.
- Alternatively, you can cook them in a pan. After filling the aubergines, place them in a pan stuffed side up. Put a lid on the pan and cook them over low heat for an hour or until the aubergines are completely soft. Check the pan occasionally and add more water if it looks a little dry.
- Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving.
Notes
- Allow fried aubergines to drain in a colander to remove excess oil before filling.
- Roasting or air frying with generous olive oil offers a healthier alternative to frying.
- Do not skimp on olive oil, as it is essential for authentic flavor and texture in this dish.
- Serve at room temperature or warm, garnished with chopped parsley and fresh tomato slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 928mg | 39% |
| Potassium | 1576mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 25g | 50% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 40mg | 44% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
