İmam Bayıldı

Name: İmam Bayıldı
Total time: 100 min
Yield: 6
Ingredients: 6 unit small eggplants; 3 unit onions (thinly sliced); 4 unit tomatoes (chopped); 6 clove garlic (sliced); ¾ cup olive oil; ½ cup parsley; 1 ½ tsp salt

Sides & Vegetables · African & Middle Eastern · European

7 ingredients · 100 minutes · 6 servings

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404kcal6.5g protein28.2g fat38.5g carbs*

Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

6 unit	small eggplants
3 unit	onions (thinly sliced)
4 unit	tomatoes (chopped)
6 clove	garlic (sliced)
¾ cup	olive oil
½ cup	parsley
1 ½ tsp	salt

Steps

prep10 min
eggplants striped and slit lengthwise
Peel alternating strips from the eggplants and make a deep lengthwise slit without cutting through. The exposed flesh accepts oil and softens while enough skin remains to hold each eggplant together.
bake30 min
200 C / 400 F, eggplants beginning to collapse
Brush the eggplants with olive oil and roast until softened enough for the slit to open into a cavity. Starting the eggplant before filling ensures the final dish reaches the melting texture implied by its classic preparation.
saute15 min
onions very soft and sweet
Cook the onions slowly in olive oil until soft and sweet, then add garlic and tomatoes and cook until the mixture is juicy but not watery. The filling should be rich with onion rather than tasting like raw tomato salsa.
top8 min
eggplants generously filled
Open each softened eggplant gently and pack in the onion-tomato mixture, spooning any extra around the baking dish. Add parsley and a little more olive oil; the dish is intentionally olive-oil rich.
bake35 min
180 C / 350 F, eggplant completely tender
Bake until the eggplants are fully collapsed and tender and the filling has melded into them. A knife should pass through the thickest flesh without resistance; undercooked eggplant makes the dish spongy rather than silky.
rest20 min
warm or room temperature
Let the eggplants rest in their olive-oil juices before serving. İmam bayıldı is especially good warm or at room temperature, when the sweet onion, tomato and garlic flavors are more apparent than when piping hot.