Name: Imam Bayildi (Turkish Stuffed Eggplant)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 item eggplant; 0.5 tbsp salt; 2.25 tbsp extra virgin olive oil; 0.5 item onion; 1 clove garlic; 0.25 item long red pepper; 0.25 item long green pepper; 0.75 item tomato; 0.25 tsp pul biber; 7.5 g parsley

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Imam Bayildi (Turkish Stuffed Eggplant)

Imam Bayildi (Turkish Stuffed Eggplant)

A rich and flavorful Turkish dish featuring tender eggplants stuffed with a savory mixture of vegetables, traditionally served at room temperature.

Source

Ingredients:

1
item
eggplant
0.5
tbsp
salt
2.25
tbsp
extra virgin olive oil
0.5
item
onion
1
clove
garlic
0.25
item
long red pepper
0.25
item
long green pepper
0.75
item
tomato
0.25
tsp
pul biber
7.5
g
parsley

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Instructions:

Trim the bottom ends of each eggplant and peel back the green tops. Make a circular incision around the base of the stem and pull off the green part, revealing the woodier core. Peel off alternate long stripes of the eggplants, resembling a zebra pattern. Rub 1 tablespoon of salt all over the exposed flesh and set aside.
Heat 4 tablespoons of olive oil in a casserole over medium-low heat. Peel and finely slice the onions, add them to the casserole with 1.5 teaspoons of salt and cook until soft and translucent (8-10 minutes). Peel and slice the garlic cloves. Cut the red and green peppers in half, remove the core and seeds, and slice. Add the garlic and peppers to the pan and continue cooking for 10 minutes until softened.
Dice 2.5 of the tomatoes, add them to the pan with the pul biber, and cook covered for 5 minutes to let the tomatoes release their juices. Chop the parsley, stir most into the filling, and strain the filling through a sieve to catch the juices.
Preheat the oven to 220°C. Pat dry the eggplants with kitchen paper. Heat 5 tablespoons of olive oil in a frying pan over medium heat and fry the eggplants, turning every 2-3 minutes until softened and golden (8-12 minutes).
Transfer the fried eggplants to a baking dish and make a lengthwise incision, just 2cm deep. Stuff them evenly with the filling. Add 0.5 teaspoons of salt to the leftover cooking juices and drizzle over the eggplants. Top with enough water to cover the bottom of the dish with 1-2cm of liquid. Quarter the remaining tomato and place a piece on top of each filled eggplant. Drizzle with more olive oil.
Roast for 30 minutes until lightly charred. Let cool to room temperature, divide onto plates, drizzle with cooking liquid, and serve with a drizzle of olive oil and reserved parsley.

Nutrition	Per Serving 461 g	Per 100g
Energy	387.4 kcal	84 kcal
Protein	4.5 g	1.0 g
Fibre	7.7 g	1.7 g
Salt	6.8 g	1.5 g
Sugar	14.2 g	3.1 g
Carbohydrates	27 g	5.9 g
Fat	30 g	6.5 g

Environmental	Per Serving 461 g	Per 100g
CO2	0.5 kg	0.1 kg
Water	2.3 l	0.5 l

1
item
eggplant
0.5
tbsp
salt
2.25
tbsp
extra virgin olive oil
0.5
item
onion
1
clove
garlic
0.25
item
long red pepper
0.25
item
long green pepper
0.75
item
tomato
0.25
tsp
pul biber
7.5
g
parsley

Trim the bottom ends of each eggplant and peel back the green tops. Make a circular incision around the base of the stem and pull off the green part, revealing the woodier core. Peel off alternate long stripes of the eggplants, resembling a zebra pattern. Rub 1 tablespoon of salt all over the exposed flesh and set aside.

Heat 4 tablespoons of olive oil in a casserole over medium-low heat. Peel and finely slice the onions, add them to the casserole with 1.5 teaspoons of salt and cook until soft and translucent (8-10 minutes). Peel and slice the garlic cloves. Cut the red and green peppers in half, remove the core and seeds, and slice. Add the garlic and peppers to the pan and continue cooking for 10 minutes until softened.

Dice 2.5 of the tomatoes, add them to the pan with the pul biber, and cook covered for 5 minutes to let the tomatoes release their juices. Chop the parsley, stir most into the filling, and strain the filling through a sieve to catch the juices.

Preheat the oven to 220°C. Pat dry the eggplants with kitchen paper. Heat 5 tablespoons of olive oil in a frying pan over medium heat and fry the eggplants, turning every 2-3 minutes until softened and golden (8-12 minutes).

Transfer the fried eggplants to a baking dish and make a lengthwise incision, just 2cm deep. Stuff them evenly with the filling. Add 0.5 teaspoons of salt to the leftover cooking juices and drizzle over the eggplants. Top with enough water to cover the bottom of the dish with 1-2cm of liquid. Quarter the remaining tomato and place a piece on top of each filled eggplant. Drizzle with more olive oil.

Roast for 30 minutes until lightly charred. Let cool to room temperature, divide onto plates, drizzle with cooking liquid, and serve with a drizzle of olive oil and reserved parsley.