Imam Bayildi
A celebrated Turkish dish of whole eggplants slow-braised until meltingly tender in a sweet tomato and onion filling.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Peel the eggplants in lengthwise stripes for a zebra pattern, then cut a deep lengthwise slit in each without cutting all the way through, and soak in salted water 20 minutes to draw out bitterness.
- 2
Pat the eggplants dry, then brown them on all sides in 1/4 cup of the olive oil over medium-high heat for about 8 minutes, and set aside.
- 3
In the same pan, add the remaining oil and sauté the onions for 8 minutes until soft, then stir in the garlic, tomatoes, sugar, salt, and pepper and cook 5 minutes into a thick, jammy filling.
- 4
Stuff each eggplant generously through its slit with the onion-tomato mixture, then nestle them snugly in a baking dish.
- 5
Pour 1 cup water around the eggplants, cover with foil, and bake at 375°F for 40 minutes until completely tender and collapsing.
- 6
Cool to room temperature, scatter with fresh parsley, and serve as is the traditional way for the fullest flavor.
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