Entree: Bulgaria – National Cuisine – Имам байълды ➤ Imam bayaldy (Eggplants stuffed with a slow-cooked mixture of onion, tomato, garlic, and herbs, braised in olive oil)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 medium eggplants, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) plus 2 tbsp (30 ml) olive oil, divided
- 2 large onions, thinly sliced, about 10 oz (300 g) total
- 4 cloves garlic, minced
- 2 cups (480 g) ripe tomatoes, chopped or canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) dried oregano or 1 tbsp (15 ml) chopped fresh oregano
- 1/4 cup (60 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh dill (optional)
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 g) breadcrumbs (optional, for slightly firmer stuffing)

Instructions

1. Trim the stems from the eggplants and, if large, slice a lengthwise pocket into each without cutting through. Sprinkle the eggplants with 1 tsp (5 ml) salt and set in a colander for 30 minutes to draw out moisture; then rinse and pat dry.
2. Heat 1/4 cup (60 ml) olive oil in a large skillet over medium-high heat. Fry the eggplants in batches until golden and softened, about 3–4 minutes per side. Transfer to paper towels to drain.
3. In the same skillet, add 2 tbsp (30 ml) olive oil and reduce heat to medium. Add the sliced onions and cook, stirring often, until soft and lightly caramelized, about 12–15 minutes.
4. Add the minced garlic and cook 1 minute more. Stir in the chopped tomatoes, tomato paste, sugar, salt, pepper, and oregano. Simmer until the sauce thickens slightly, about 8–10 minutes. Stir in parsley, dill (if using), and breadcrumbs (if using); remove from heat and add lemon juice.
5. Spoon the onion-tomato mixture into the pockets of each fried eggplant, pressing gently to fill.
6. Place the stuffed eggplants snugly in a wide, shallow pan. Pour the remaining 2 tbsp (30 ml) olive oil and 1/2 cup (120 ml) water around the eggplants (not over the stuffing), cover the pan, and simmer gently over low heat for 25–30 minutes until eggplants are very tender and flavors meld.
7. Allow the dish to cool to room temperature; Imam Bayildi is traditionally served at room temperature or slightly chilled. Adjust seasoning and garnish with additional chopped parsley before serving.