Entree: Bulgaria – Southern Culinary Region – Imam Bayildi (Slow-braised stuffed eggplants in abundant olive oil with onions, tomatoes, and garlic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 medium eggplants
- 1 cup (240 ml) extra-virgin olive oil, plus extra for finishing
- 2 large onions, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 4 medium tomatoes, chopped, about 2 cups (480 g)
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) water
- Optional: 1/4 cup (60 ml) dry white wine or additional water

Instructions

1. Prepare eggplants: halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin; sprinkle cut sides lightly with salt and let sit for 20–30 minutes to draw out bitterness. Rinse and pat dry.
2. Brown eggplants: in a large skillet, heat 1/2 cup (120 ml) olive oil over medium-high heat. Add eggplant halves cut-side down and brown until golden, about 4–6 minutes per side. Transfer to a plate and reserve the oil.
3. Make filling: in the same skillet over medium heat, add 2–3 tbsp (30–45 ml) of the reserved oil. Add the sliced onions and cook, stirring, until soft and beginning to caramelize, about 12–15 minutes. Stir in the garlic and cook 1 minute more.
4. Build the sauce: add chopped tomatoes, tomato paste, sugar, salt, and pepper to the onions. Cook until tomatoes break down and mixture thickens, about 8–10 minutes. Stir in parsley and lemon juice; adjust seasoning.
5. Stuff and assemble: spoon the tomato-onion filling evenly into the scored cavities of each eggplant half. Place stuffed eggplants snugly in a baking dish, cut-side up. Pour remaining reserved oil and 1 cup (240 ml) water (and optional wine) around the eggplants to come about 1/3 up the sides.
6. Bake and rest: cover the dish tightly with foil and bake in a preheated 350°F (175°C) oven until eggplants are very tender and flavors meld, 35–45 minutes. Remove foil and bake 5–10 minutes to concentrate flavors if desired. Cool to room temperature before serving so oil is absorbed and flavors develop.
7. Serve: drizzle a little extra virgin olive oil over each portion and garnish with additional parsley. Traditionally served at room temperature with crusty bread or rice.