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A close-up side view of beautifully plated İmam Bayıldı with glossy eggplant and garnished with parsley.
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İmam Bayıldı (Turkish Braised Stuffed Eggplant)

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250
Enjoy this classic Turkish dish featuring tender eggplants filled with a savory tomato-onion mixture, braised to perfection.

Ingredients

Vegetables

  • 2 pcs Eggplant (halved and scored)
  • 2 pcs Onion (sliced into half-moons)
  • 3 pcs Tomato (diced)
  • 4 pcs Garlic (minced)
  • 1 tbsp Tomato paste
  • 3 tbsp Extra virgin olive oil
  • 10 g Flat-leaf parsley (torn)
  • 0.75 tsp Salt
  • 0.25 tsp Black pepper

Instructions 

  • Preheat oven to 180°C. Score eggplants, salt, and rest for 10 minutes.
  • Blot eggplants, sear cut-side down in hot oil until golden, then set aside.
  • Sauté onions with salt until translucent, add garlic and tomato paste, cook 1 min, then add tomatoes and pepper.
  • Return eggplants to pan, fill with tomato-onion mixture, add water, cover, and braise in oven for 35 minutes.
  • Garnish with parsley, serve warm or cooled, flavors deepen as it rests.

Notes

Use fresh, ripe tomatoes for best flavor.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: Turkish
Keyword: Eggplant