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Flavorful Turkish Imam Bayildi Recipe Easy Stuffed Eggplant with Tomatoes

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A simple yet extraordinary Turkish stuffed eggplant dish with a vibrant tomato and onion filling, perfect for a light and satisfying meal.

Ingredients

Scale
  • 2 medium-sized eggplants, firm and glossy
  • 4 tablespoons extra virgin olive oil
  • 2 medium onions, thinly sliced (yellow or white)
  • 4 cloves garlic, minced
  • 3 large ripe tomatoes, finely chopped or 1 can (14 oz / 400g) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • A small handful fresh parsley, chopped
  • Optional: 1 tablespoon fresh dill or mint, finely chopped
  • 1/4 cup (60 ml) water

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry 2 medium eggplants. Slice each in half lengthwise. Carefully scoop out the flesh, leaving about a 1/2-inch (1.3 cm) border to keep the shell intact. Reserve the flesh in a bowl.
  3. Lightly sprinkle the insides of the eggplant shells with salt and set them upside down on a paper towel-lined plate. Let them sit for 15 minutes, then pat dry with another paper towel.
  4. Heat 3 tablespoons olive oil in a skillet over medium heat. Add thinly sliced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  5. Add chopped eggplant flesh to the pan and stir well. Cook for about 5 minutes until the mixture softens and starts to brown slightly.
  6. Mix in chopped tomatoes (or canned tomatoes), 1 tablespoon tomato paste, 1 teaspoon sugar, salt, and black pepper to taste. Stir well and let simmer gently for 10 minutes, stirring occasionally.
  7. Spoon the tomato and onion filling into each eggplant half, mounding it slightly. Place them snugly in your baking dish.
  8. Add remaining 1 tablespoon olive oil over the stuffed eggplants and pour 1/4 cup (60 ml) water into the dish to keep everything moist during baking.
  9. Bake uncovered for about 35-40 minutes, or until the eggplants are tender and the tops are lightly browned.
  10. Remove from oven and sprinkle chopped fresh parsley (and optional dill or mint) on top. Serve warm or at room temperature.

Notes

Salting the eggplant shells before cooking removes bitterness and excess moisture. Avoid overfilling the eggplants to prevent spilling and burning. Use good-quality olive oil for best flavor. Let the dish rest for 10 minutes after baking to meld flavors and firm up the texture. If the oven runs hot, check eggplants at 30 minutes to avoid overcooking.

Nutrition

Keywords: Imam Bayildi, Turkish stuffed eggplant, eggplant recipe, vegetarian, vegan, gluten-free, easy dinner, summer recipe

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