Imam Bayildi a Stuffed Eggplant Recipe from Asia Minor
Discover the rich flavors of the Mediterranean with this authentic recipe for Imam Bayildi, a stuffed eggplant dish hailing from Asia Minor. Bursting with tender eggplants stuffed with a savory blend of caramelized onions, tomatoes, garlic, and fresh parsley, this recipe is a celebration of wholesome ingredients and traditional cooking techniques. Slowly baked to perfection with a drizzle of olive oil and a hint of lemon juice, the eggplants become irresistibly tender and infused with aromatic flavors. Naturally vegan and ideal for make-ahead meals, this dish is typically served warm or at room temperature, making it a versatile centerpiece for any Mediterranean-inspired spread. Perfect for lovers of vegetarian cuisine, this exquisite recipe highlights the time-honored culinary traditions of Asia Minor while offering a healthy, flavorful dish that will captivate your taste buds.
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Recipe Information
Ingredients
- 4 pieces Eggplants (medium-sized, firm)
- 120 ml Olive oil
- 2 large Onions (finely sliced)
- 4 pieces Garlic cloves (minced)
- 4 medium Tomatoes (diced)
- 15 g Parsley (fresh, chopped)
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice (freshly squeezed)
- 100 ml Water (optional)
Instructions
Wash the eggplants and cut a slit lengthwise down the middle of each one, being careful not to cut all the way through.
Using a spoon or knife, gently scoop out a small amount of flesh from the middle to create a cavity for the filling. Set the scooped-out flesh aside for later use.
Sprinkle the inside of each eggplant lightly with salt and let them rest for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
In a large skillet, heat 60 ml of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
Stir in the minced garlic, diced tomatoes, chopped parsley, sugar, salt, and black pepper. Chop the reserved eggplant flesh and add it to the skillet. Cook for an additional 10-12 minutes until the mixture is thickened and aromatic. Remove from heat.
Preheat your oven to 180°C (350°F).
Place the eggplants in a baking dish and gently spoon the tomato mixture into the cavities of each eggplant, pressing down lightly to pack the filling.
Drizzle the remaining olive oil (60 ml) and freshly squeezed lemon juice over the stuffed eggplants. Add 100 ml of water to the baking dish to prevent drying out during cooking.
Cover the dish with 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 tops are slightly caramelized.
Allow the Imam Bayildi to cool to room temperature before serving, as this dish is traditionally enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 68.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 4320 mg | 92% | |
*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.
