Imam Bayildi (Stuffed Eggplant in Olive Oil)

A classic Turkish olive oil dish: whole fried eggplants stuffed with a generous onion, tomato and garlic filling and baked. Vegan, best served at room temperature.

Ingredients

• 1000 g (4 medium) eggplants
• 150 g olive oil
• 400 g onions
• 300 g tomatoes
• 20 g (4-5 cloves) garlic
• 60 g green peppers
• 10 g (2 tsp) sugar
• 20 g (1 small bunch) parsley
• 150 g (2/3 cup) hot water
• 12 g (2 tsp) salt

Instructions

1. 1

   Peel the eggplants in stripes, leaving the stems on. Soak for 20 minutes in water with half the salt, then drain and pat thoroughly dry.

2. 2

   Heat half the olive oil in a wide frying pan and fry the whole eggplants over medium heat for 10-12 minutes, turning, until golden and soft on all sides. Arrange in a baking dish.

3. 3

   Thinly slice the onions into half-moons and the garlic into slivers. Cook the onions in the remaining olive oil over medium heat for 10 minutes until soft and lightly golden, then add the garlic for 1 minute.

4. 4

   Set aside 4 thin tomato slices and dice the rest. Add the chopped green peppers to the pan for 2 minutes, then the diced tomato, sugar and remaining salt, and cook for 5 minutes. Off the heat, stir in the finely chopped parsley.

5. 5

   Slit each eggplant lengthwise and open a pocket with a spoon. Divide the filling among them and top each with a tomato slice.

6. 6

   Pour the hot water around the eggplants, cover with foil and bake in a preheated 180 °C oven for 35 minutes, then uncover and bake for 10 more minutes.

7. 7

   Let the eggplants cool in the dish to room temperature before serving.

Nutrition

Per serving