Entree: Turkey – Istanbul – Imam Bayildi (Whole eggplants stuffed with a garlicky onion and tomato filling, slowly braised in olive oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 4 medium eggplants, about 2 lb (900 g) total
- 1/2 cup (120 ml) extra-virgin olive oil, plus more for frying
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 4–6 garlic cloves, thinly sliced (about 20 g)
- 3 medium tomatoes, peeled and chopped, about 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 ml) red pepper flakes or Aleppo pepper (adjust to taste)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh dill or mint (optional, traditional)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) water
- 1/4 cup (35 g) pine nuts or chopped walnuts, toasted (optional)

Instructions

1. Preheat oven to 350°F (175°C). Trim stems from eggplants and peel narrow strips lengthwise to create a striped appearance. Halve each eggplant lengthwise and scoop a shallow cavity from the center of each half, leaving a 1/2-inch (1.25 cm) border to hold stuffing.
2. Salt the eggplant halves lightly and let rest 20 minutes to draw out bitterness; rinse and pat dry. Heat a skillet with 2–3 tbsp olive oil and gently fry eggplant halves until golden and mostly soft, about 3–4 minutes per side. Drain on paper towels and set aside.
3. In the same skillet, add 1/4 cup (60 ml) olive oil and sweat the sliced onions over medium-low heat until soft and beginning to caramelize, about 12–15 minutes. Add garlic and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes, tomato paste, sugar, red pepper flakes, salt, and pepper. Cook until mixture thickens slightly, about 6–8 minutes. Remove from heat and stir in parsley, dill (if using), lemon juice, and toasted nuts if using.
5. Spoon the onion-tomato filling generously into the eggplant cavities, mounding it. Place the stuffed halves snugly in an ovenproof baking dish. Drizzle remaining olive oil and 1/4 cup (60 ml) water around eggplants.
6. Cover the dish tightly with foil and bake in the preheated oven for 35–40 minutes until eggplants are thoroughly soft and flavors meld. Remove foil for the last 5–10 minutes if you prefer a lightly reduced sauce.
7. Let cool to near room temperature (Imam Bayildi is traditionally served warm or at room temp). Serve drizzled with any pan juices and garnished with additional parsley.