Ingredients
4 medium eggplants (preferably slim and long)
4 medium onions, thinly sliced
6 cloves garlic, minced
4 medium tomatoes, finely chopped
1/3 cup olive oil (plus more for brushing the eggplants)
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/4 cup fresh parsley, chopped (for garnish)
Juice of 1 lemon (optional)
Execution
Prepare the Eggplants:
Preheat the oven to 375°F (190°C).
Cut the eggplants in half lengthwise and carefully scoop out the centers, leaving about a 1/2-inch shell. Brush the insides with olive oil and sprinkle lightly with salt. Place them on a baking sheet, cut side up, and bake for 20-25 minutes until softened but not fully cooked. Set aside.
Make the Filling:
Heat 1/3 cup olive oil in a large skillet over medium heat. Add the onions and cook for about 10 minutes, until softened and slightly golden. Add the garlic and cook for 2 more minutes. Stir in the chopped tomatoes, tomato paste, sugar, salt, black pepper, and paprika. Let it simmer for 10-15 minutes, stirring occasionally, until the mixture becomes thick and flavorful.
Stuff the Eggplants:
Remove the eggplants from the oven and spoon the tomato-onion mixture into each eggplant half, filling them generously.
Bake the Eggplants:
Pour about 1/2 cup water into the baking dish around the eggplants to help them steam. Cover the dish with foil and bake for 30-40 minutes, until the eggplants are tender and fully cooked.
Serve:
Garnish the Imam Bayildi with freshly chopped parsley and a squeeze of lemon juice, if desired. This dish can be served hot, but it’s traditionally enjoyed at room temperature. Pair it with a side of rice or crusty bread to soak up the delicious juices.
Additional tips
- Olive Oil Quantity: This dish traditionally uses a generous amount of olive oil. If you’re looking for a lighter version, you can reduce the amount, but the rich olive oil flavor is part of what makes Imam Bayildi so special.
- Additional Herbs: While parsley is a classic garnish, you can add other herbs like dill or mint to the stuffing for a fresh twist.
- Add Protein: For a heartier version, you can add cooked lentils or bulgur to the filling mixture to increase the protein content without losing the vegetarian aspect.
- Make Ahead: Imam Bayildi can be made ahead and stored in the refrigerator. The flavors actually deepen with time, making it even more delicious the next day!
