Imam Bayildi Turkish Eggplant (Printer-Friendly)

Silky eggplants baked with a savory tomato, onion, and garlic filling in olive oil, perfect as a vegetarian main or mezze.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (about 8.8 oz each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - ½ cup extra virgin olive oil
08 - ½ cup water
09 - Juice of ½ lemon

→ Seasonings

10 - 1 teaspoon sugar
11 - 1½ teaspoons sea salt, plus more to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# How To Make It:

01 - Set the oven to 350°F (180°C).
02 - Wash the eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each eggplant without cutting the ends.
03 - Sprinkle the eggplants with salt and let them sit for 20 minutes, then rinse and pat dry.
04 - Heat half of the olive oil in a large skillet over medium heat. Add sliced onions and cook until softened, about 8 minutes.
05 - Incorporate minced garlic and chopped bell peppers, cooking for an additional 3 minutes.
06 - Stir in diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika. Simmer the mixture for 10 minutes until thickened, then remove from heat and mix in chopped parsley.
07 - Heat remaining olive oil in a clean skillet. Fry the eggplants gently on all sides until lightly browned and tender, approximately 8 minutes.
08 - Place the eggplants in a baking dish. Carefully open the slits and stuff generously with the tomato and onion filling.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them. Cover with foil and bake for 35 minutes.
10 - Remove the foil and continue baking for an additional 10 to 15 minutes until the eggplants are tender and the filling is bubbling.
11 - Allow to cool to room temperature before serving. Traditionally enjoyed warm or at room temperature.

# Expert Suggestions:

01 -
  • The eggplant becomes so tender and velvety that it melts on your tongue, absorbing every drop of the fragrant filling.
  • It's naturally vegetarian and vegan, yet feels so substantial and satisfying that no one will miss meat.
  • You can make it ahead—the flavors actually deepen and marry overnight, making it perfect for entertaining.
  • One skillet does most of the work, so cleanup is surprisingly minimal for such an elegant dish.
02 -
  • The salt-and-sit step isn't optional—it removes excess moisture that would otherwise make your finished dish watery and prevents the eggplant from absorbing too much oil.
  • Don't rush the onion cooking; those 8 minutes of slow caramelization are what make the filling taste complete and balanced.
  • If your eggplants aren't fully tender after the initial 35 minutes, give them the full 15 minutes uncovered—oven temperatures vary and you want them genuinely soft, not just cooked through.
03 -
  • If your eggplants are particularly large or your oven runs cool, add 5–10 minutes to the covered baking time—better a slightly longer cook than undercooked eggplant.
  • The striped peeling pattern isn't just decorative; it actually helps the eggplant cook more evenly by allowing heat to penetrate through the exposed flesh.
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