Imam Bayildi Turkish Eggplant (Printer-friendly)

Tender eggplant filled with tomato, onion, garlic mix, baked to perfection in olive oil with fragrant spices.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants, approximately 9 ounces 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 teaspoon sugar
11 - 1½ teaspoons sea salt, plus additional to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# Directions:

01 - Set the oven to 350°F.
02 - Wash eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each eggplant, keeping ends intact.
03 - Sprinkle eggplants with salt; let sit for 20 minutes. Rinse and pat dry.
04 - Heat half the olive oil in a large skillet over medium heat. Sauté onions until softened, about 8 minutes.
05 - Add minced garlic and chopped green bell peppers; cook for 3 minutes.
06 - Stir in diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika. Simmer for 10 minutes until mixture thickens. Remove from heat and stir in parsley.
07 - In a clean skillet, heat remaining olive oil. Fry eggplants gently on all sides until lightly browned and softened, about 8 minutes.
08 - Place eggplants in a baking dish. Carefully open slits and stuff with tomato-onion filling.
09 - Drizzle lemon juice over eggplants and pour water around them.
10 - Cover the dish with aluminum foil and bake for 35 minutes.
11 - Remove foil and continue baking for 10 to 15 minutes until eggplants are tender and filling bubbles.
12 - Allow to cool to room temperature before serving; suitable warm or at room temperature.

# Expert Advice:

01 -
  • The eggplants become impossibly silky when baked low and slow, soaking up olive oil like they were meant for it.
  • You can make it ahead and serve it warm, room temperature, or even chilled—it's endlessly forgiving and gets better as it sits.
  • It's naturally vegan, gluten-free, and shows off vegetables in a way that even skeptics find irresistible.
02 -
  • The salt-and-rest step for eggplants is non-negotiable—it removes bitterness and prevents them from absorbing too much oil and turning greasy.
  • Don't skip the gentle frying step; browning the eggplants adds a subtle depth and keeps them from tasting waterlogged after baking.
  • Room temperature is the traditional serving temperature for a reason—the flavors are clearer and the textures more apparent when the dish isn't steaming hot.
03 -
  • Use the best olive oil you have for both cooking and the final dish—it's the main flavoring agent, not just a cooking medium.
  • Don't crowd the pan when frying the eggplants; give them space so they brown rather than steam.
  • Taste the filling before stuffing and adjust the salt aggressively; eggplant needs bold seasoning to shine.
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