İmam Bayıldı (Ottoman Stuffed Eggplants)
Eggplant is a staple in Turkish cuisine, and this particular recipe is widely enjoyed. The eggplant is sliced in half lengthwise, with slits made into the flesh before being fried in olive oil, absorbing its rich flavors.
Next, the eggplants are stuffed with a tomato and onion sauce infused with garlic and herbs before being baked. Paired with crusty bread and yogurt, this dish offers a gratifying blend of tanginess and earthiness.
This is a vegetarian eggplant recipe, easy to make and incredibly tasty. Note: Karnıyarık is the meat-based version of this dish and it’s made with ground beef.
İmam Bayıldı (Ottoman Stuffed Eggplants)
Ingredients
- 5 eggplants
- 5 sprigs thyme only the leaves, finely chopped
- 3 medium onions cut into thin slices
- 4 cloves garlic finely chopped
- 1 tsp brown sugar
- 3 tomatoes finely diced
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp pine nuts
- 2 organic vegetable bouillon cubes
- ½ bunch parsely finely chopped
- 400 g feta cheese crumbled
- extra virgin olive oil
- salt
- pepper
To serve:
- dried oregano
Instructions
- Preheat the oven to 200°C/392° F fan.
- Use a sharp knife to vertically score each eggplant in three places.
- Line a baking pan with parchment paper, arrange the eggplants in the pan, drizzle with olive oil and sprinkle with some salt and thyme.
- Bake for 30-35 minutes. When ready, remove from the oven and set the eggplants aside to cool on a wire rack or a plate.
- Place a deep skillet or pan over medium to high heat and allow to get very hot. Add the olive oil, onions, garlic, sugar, and a little salt. Sauté for about 15 minutes, stirring almost constantly, until the onions and garlic are nicely caramelized.
- Add the tomatoes, cinnamon, nutmeg, pine nuts, and bouillon cubes. Cook for about 10 minutes until the liquid has evaporated.
- Remove the pan from heat, add the parsley and mix.
- Use a spoon to fill the eggplants with the mixture. Sprinkle with crumbled feta and place under the oven grill for 5-10 minutes until the cheese has melted and turned slightly golden.
- Sprinkle with oregano and serve.
Notes
Related: Karnıyarık: Turkish Stuffed Eggplant
Related: Stuffed Eggplant with Chickpeas
Related: Papoutsakia
Related: Dolma: Turkish Stuffed Grape Leaves
Related: Turkish Anchovy (Hamsi)
