Imam Bayıldı (Turkish Vegan Stuffed Eggplants)
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 35 mins
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Total Time
2 hrs 5 mins
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Servings
4 people
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Course
Appetizer
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Cuisine
Middle Eastern, Turkish, Vegan
Imam Bayıldı (Turkish Vegan Stuffed Eggplants)
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Imam bayıldı is a vegan stuffed eggplant dish of Turkish origin that is also popular in neighboring countries as well as in the Arab world.
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Ingredients
- 4 medium eggplant
- 1 cup olive oil
- 2 large onion thinly sliced
- 2 red peppers or red bell peppers), cored and diced, Turkish variety
- 4 cloves garlic , peeled and thinly sliced
- 1 teaspoon cumin ground
- 2 teaspoons paprika
- 5 tomato diced
- ½ teaspoon sugar
- 1 prig thyme
- 1 bay leaf
- salt
- black pepper
- 2 tablespoons parsley chopped
Equipment
- baking dish (8x12 inches / 20x30cm)
Instructions
- Peel half of each eggplant lengthwise.
- Using a sharp knife, starting 1 inch (2,5 cm) from the top of each eggplant, cut a slit down to 1 inch (2,5cm) before the bottom. Be careful not to cut all the way through to the other side.
- Place half of the oil in a pan, and gently fry the eggplants over a medium heat for 15 minutes, turning occasionally, so they brown evenly.
- Remove from the pan, and place, peeled side up, in an ovenproof baking dish (8x12 inches / 20x30cm). Set aside to cool.
- Add the olive oil to the pan, reduce the heat slightly, and fry the onions and peppers for about 10 minutes, stirring often.
- Stir in the garlic, cumin, and paprika, and continue to cook for another minute or so.
- Add the tomatoes, sugar, thyme, and bay leaf. Stir well. Taste, and season with salt and pepper.
- Reduce the heat to low, cover the pan, and simmer for 30 minutes. Once the sauce is cooked, remove the thyme and bay leaf.
- Pre-heat your oven to 350 F (180°C).
- Gently ease apart the eggplants along the slits, and fill with the sauce. It doesn’t matter if it overflows a little. Drizzle any remaining oil over the top.
- Bake in the center of the oven for around 35 minutes, then remove from the oven, and set aside to cool.
- Finish with a sprinkling of fresh parsley.
- Serve at room temperature with pilaf rice or bulgur, yogurt and traditional bread.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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