Imam Baildi Aka Stuffed Eggplant Aubergine
Experience the rich and aromatic flavors of the Mediterranean with this traditional recipe for Imam Baildi, also known as Stuffed Eggplant Aubergine. This beloved dish features tender eggplant halves perfectly filled with a savory mixture of sautéed onions, tomatoes, garlic, and fresh parsley, with the option of adding sweet bell pepper for an extra layer of flavor. Gently baked until soft and caramelized, these stuffed eggplants are infused with olive oil, a touch of sugar, and a splash of lemon juice, creating a balance of sweet and tangy notes. With minimal prep time and a slow-baked finish, this vegetarian delicacy is a classic of Greek and Ottoman cuisine, ideal as a comforting main dish or an elegant appetizer. Serve warm, room temperature, or chilled, and let the natural, wholesome ingredients take center stage. Perfect for entertaining or weeknight dinners, this recipe is a must-try for lovers of Mediterranean cooking!
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Recipe Information
Ingredients
- 4 medium-sized eggplant (aubergine)
- 120 ml olive oil
- 2 large onion
- 4 garlic cloves
- 4 medium-sized tomatoes
- 1 medium-sized bell pepper (optional)
- 30 g fresh parsley
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 125 ml water
- 1 tbsp lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Wash the eggplants, then slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about 1 cm of the outer shell intact. Set the scooped flesh aside for later use.
Sprinkle the eggplant halves with a pinch of salt and let them sit for 20 minutes to remove any bitterness. Then rinse them and pat dry with a paper towel.
In a large skillet, heat 60 ml of olive oil over medium heat. Sauté the halved eggplants, cut side down, for about 3 minutes, then flip and cook for another 3 minutes until lightly softened. Remove the eggplants and place them in a baking dish, cut side up.
Finely chop the reserved eggplant flesh, onions, garlic, and tomatoes. Dice the bell pepper if you're using it.
In the same skillet, add the remaining 60 ml of olive oil. Cook the onions and garlic over medium heat for about 5 minutes, until softened and translucent.
Add the chopped eggplant flesh, tomatoes, and bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables are soft.
Stir in the sugar, salt, black pepper, and parsley. Continue cooking for 2 more minutes, then remove the skillet from the heat.
Stuff each eggplant half with the vegetable mixture, packing it in tightly. Pour 125 ml of water and 1 tbsp of lemon juice into the bottom of the baking dish around the stuffed eggplants.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the eggplants are tender and the filling is slightly caramelized.
Let the dish cool slightly before serving. Imam Bayildi can be served warm, at room temperature, or chilled. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 84.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 5105 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
