Imam Bayildi - Turkish Stuffed Eggplant

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let them sit for 15 minutes to remove any bitterness. Rinse and pat dry.
3. 3.
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until golden.
4. 4.
   Add the tomatoes, cumin, paprika, tomato paste, salt, and pepper. Cook for 5 minutes, until the tomatoes have softened.
5. 5.
   Remove the skillet from heat and stir in the chopped parsley.
6. 6.
   Place the eggplant halves in a baking dish and spoon the tomato mixture evenly over each half.
7. 7.
   Drizzle the remaining olive oil over the eggplants.
8. 8.
   Cover the baking dish with foil and bake for 40 minutes, or until the eggplants are tender.
9. 9.
   Remove from the oven and let it cool to room temperature before serving.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and have a shiny skin. Look for eggplants with fewer seeds, as they tend to be less bitter. Salting the eggplants before cooking helps remove any bitterness.
• Tomatoes — Opt for ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Olive oil — Use extra virgin olive oil for its distinct flavor and health benefits. If desired, you can use a lighter oil such as sunflower oil for a milder taste.

Tips & Tricks

• To enhance the smoky flavor, you can grill the eggplants instead of roasting them in the oven.
• For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper to the tomato mixture.
• Serve Imam Bayildi with a dollop of Greek yogurt on top for a creamy contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with crusty bread or rice pilaf.

Serving advice

Imam Bayildi is traditionally served at room temperature or chilled. Garnish with fresh parsley or mint leaves for a pop of color. Serve as a main course accompanied by a side salad or as a side dish alongside grilled meats or kebabs.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle with a little extra olive oil, and sprinkle with chopped parsley. Serve with lemon wedges on the side for a tangy touch. The vibrant colors of the dish will make it visually appealing.