Imam Bayildi Stuffed Eggplant Classic

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A beloved Turkish classic, this whole stuffed eggplant is slowly braised in olive oil until silky and melting, filled with a sweet-savory mixture of onions, garlic, and ripe tomatoes. The name translates to 'the imam fainted,' supposedly because the dish was so delicious. Serve warm or at room temperature as a main with crusty bread or as part of a meze spread.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 20 gFat
• 3 gSaturated Fat
• 30 gCarbs
• 9 gFiber
• 13 gSugar
• 5 gProtein
• 480 mgSodium
• 860 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 24 mgVitamin C
• 38 mcgVitamin A

Ingredients

For the eggplants

• 4 small to medium eggplants (about 200 g / 7 oz each), stems trimmed
• 2 tablespoons coarse kosher salt
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling

For the filling

• 2 medium yellow onions, finely chopped
• 6 garlic cloves, thinly sliced
• 1 green bell pepper, finely chopped (optional)
• 2 tablespoons tomato paste
• 3 ripe tomatoes, finely chopped (about 2 cups)
• 1 teaspoon granulated sugar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons pine nuts, lightly toasted (optional)

For finishing and serving

• 2 cups hot water
• 1 small handful fresh parsley leaves, torn
• Fresh lemon wedges, for serving
• Crusty Turkish or country bread, to serve

Directions

1. Slice each eggplant lengthwise from just below the stem down to the tail, cutting about three-quarters of the way through so the halves remain attached like a hinge. Score the cut flesh lightly in a crosshatch pattern and rub generously all over with the coarse salt. Place in a colander and let drain for 20 minutes, then pat completely dry with paper towels.
2. While the eggplants drain, make the filling: heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook gently for 6 to 7 minutes until soft and translucent, then stir in the garlic and green pepper and cook 2 minutes more.
3. Add the tomato paste and stir for 1 minute to toast it, then mix in the chopped tomatoes, sugar, salt, and pepper. Simmer for 8 to 10 minutes until the mixture thickens into a jammy, spoonable filling. Remove from heat, fold in the parsley and toasted pine nuts if using, and taste for seasoning.
4. Gently open each eggplant and stuff generously with the tomato-onion filling, packing it down lightly. Reserve any leftover filling.
5. Pour the remaining olive oil into a wide heavy-bottomed pot or deep skillet just large enough to hold the eggplants in a single layer. Arrange the stuffed eggplants seam-side up, scatter any remaining filling around them, and pour the hot water around (not over) the eggplants.
6. Bring to a gentle simmer over medium heat, cover the pot, reduce the heat to low, and cook undisturbed for 35 to 40 minutes, or until the eggplants are completely tender when pierced and the liquid has reduced to a few tablespoons of glossy oil.
7. Carefully transfer the eggplants to a serving dish and spoon the remaining pan juices and any oil over the top. Let them rest at room temperature for at least 20 minutes; the flavors deepen and the texture becomes silkier as they cool.
8. Serve warm or at room temperature, garnished with torn parsley and lemon wedges alongside plenty of bread to soak up the fragrant olive oil juices. Refrigerate leftovers covered for up to 3 days.

Cook’s Notes

• Choose small, firm, shiny eggplants with smooth skin; long thin Chinese or slender Italian varieties work beautifully and need less salting.
• Do not skip the salting step on larger eggplants, as it draws out bitterness and helps the flesh absorb the olive oil while staying intact during the long, slow braise.
• Cook at a true low simmer; boiling too vigorously will cause the eggplants to collapse and turn mushy rather than tender and silky.
• This dish is even better the next day, so consider making it a day ahead and chilling it in its cooking oil to let the flavors meld.
• For a more traditional presentation, slice the eggplants into thick rounds and layer them with the filling in a round baking dish, then bake covered at 350 F (175 C) for 45 minutes.

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