Classic Turkish Stuffed Eggplant with Sweet Onions and Tomatoes

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Ottoman classic, this whole stuffed eggplant dish is gently braised in olive oil with sweet onions, ripe tomatoes, and garlic until meltingly tender. The name translates to 'the imam fainted,' a nod to its legendary richness. Serve it warm or at room temperature as part of a meze spread or with crusty bread.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 3.5 gSaturated Fat
• 38 gCarbs
• 14 gFiber
• 14 gSugar
• 6 gProtein
• 620 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 2.4 mgIron
• 28 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the eggplants

• 6 small long purple eggplants (about 1.25 kg / 2.75 lb total)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 tsp fine sea salt
• 2 cups warm water

For the aromatic filling

• 2 large yellow onions, halved and thinly sliced
• 8 garlic cloves, thinly sliced
• 3 medium ripe tomatoes, peeled and diced (about 2 cups)
• 2 tbsp tomato paste
• 1 tsp granulated sugar
• 1 Turkish green pepper or Anaheim chile, halved and seeded
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp freshly ground black pepper

Directions

1. Peel four long alternating strips off each eggplant lengthwise to create a striped look, then soak the eggplants in salted cold water for 15 minutes. Drain and pat very dry with a kitchen towel.
2. Make a deep lengthwise slit down the center of each eggplant, cutting about three-quarters of the way through but keeping the base intact so the filling stays inside. Gently pry each slit open with your fingers.
3. Heat 1/4 cup olive oil in a wide heavy pan or Dutch oven over medium heat. Sear the eggplants for 3-4 minutes per side until lightly golden, working in batches so the pan is not crowded. Transfer to a plate.
4. In the same pan, add the remaining olive oil, sliced onions, and garlic. Cook gently for 8-10 minutes, stirring often, until the onions are soft, translucent, and just turning golden at the edges.
5. Stir in the diced tomatoes, tomato paste, sugar, green pepper, parsley, and black pepper. Cook for 3-4 minutes until the mixture thickens slightly and smells fragrant.
6. Carefully open each eggplant and stuff it generously with the onion-tomato filling, then arrange them snugly in the pan in a single layer, nestled close together so they hold their shape during braising.
7. Pour the warm water around the eggplants and drizzle a little olive oil over the tops. Cover the pan with a tight-fitting lid and reduce the heat to low. Braise for 60-70 minutes, until the eggplants are completely tender and the filling has reduced to a glossy, jammy consistency.
8. Uncover and let the eggplants rest for at least 20 minutes; the dish is traditionally served at room temperature. Spoon the pan juices over the top and garnish with extra parsley before serving.

Cook’s Notes

• Choose long, narrow, firm eggplants with smooth shiny skin; older or seedy eggplants will not absorb the olive oil as well and can taste bitter.
• Do not rush the braise: very low heat and a tight lid are essential for the eggplant flesh to soften into a custardy texture without falling apart.
• For an authentic touch, briefly weigh the eggplants down with a small heatproof plate during braising so they stay submerged in the pan juices.
• This dish tastes even better the next day; refrigerate once cooled and bring to room temperature before serving.
• Serve with warm pide or crusty sourdough and a squeeze of fresh lemon to balance the rich olive oil.

You might also like

European

Lahmacun Turkish Pizza

European

Turkish Grilled Mullet with Charred Lemon and Sumac Onions

European

Turkish Black Sea Cornbread with White Cheese

European

Konya Meat Flatbread