Turkish Imam Bayildi
Tender whole eggplants filled with slow-cooked onion, tomato, garlic, olive oil, parsley, and lemon.
Equipment
- Large skillet
- Rectangular roasting pan
- Paring knife
- Chef's knife
Ingredients
Eggplants
- 6 small slender eggplants about 6 ounces each
- 1/2 cup extra-virgin olive oil divided
- 2 tsp fine salt divided
Onion and Tomato Filling
- 3 large yellow onions thinly sliced
- 8 cloves garlic thinly sliced
- 1 1/2 lb ripe tomatoes peeled if desired and chopped
- 2 tsp granulated sugar
- 1/2 tsp ground black pepper
- 1/2 cup water
- 1/2 cup flat-leaf parsley chopped
- 2 tbsp fresh lemon juice
Instructions
Prepare the Eggplants:
- Peel alternating narrow strips from each eggplant, leaving the stems attached. Cut a deep lengthwise slit without cutting through. Sprinkle with half the salt and rest 20 minutes, then blot dry.
- Heat half the oil in a wide skillet and brown the eggplants gently on several sides for 10 to 12 minutes until beginning to soften. Transfer to a roasting pan slit-side up.
Make the Filling:
- Add the remaining oil and onions to the skillet. Cook over medium-low heat for 20 minutes until very soft. Add garlic for 2 minutes, then tomatoes, sugar, remaining salt, and pepper. Simmer 15 minutes until juicy but not watery.
- Open each eggplant slit and fill generously with the onion-tomato mixture. Spoon any extra filling around the pan and add the water.
Bake and Rest:
- Cover loosely and bake at 350 F (175 C) for 35 minutes. Uncover and bake 10 minutes more until completely tender and slightly collapsed.
- Cool for at least 30 minutes. Finish with parsley and lemon juice and serve warm or at room temperature.
Notes
- The eggplants should be fully tender and relaxed rather than firm enough to hold a perfect shape.
- Refrigerate in the cooking juices for up to four days; bring near room temperature before serving.
Nutrition
Calories: 410kcalCarbohydrates: 34gProtein: 6gFat: 30gSaturated Fat: 5gSodium: 810mgFiber: 12gSugar: 17g