Imam Bayildi (A Stuffed Eggplant Recipe From Asia M

Name: Imam Bayildi (A Stuffed Eggplant Recipe From Asia Minor)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 1/2 - 3/4 cup olive oil; 2 garlic cloves, crushed; 3 medium tomatoes, peeled and chopped; 4 tablespoons chopped parsley; 1 tablespoon chopped of fresh mint or 1/2 teaspoon dried mint, crumbled; salt and pepper; 2 medium eggplants; 1 teaspoon sugar; 2 tablespoons fresh lemon juice

Servings: persons

1
Saute the onions in a little oil.
2
Add the garlic, tomatoes, parsley, salt, and pepper.
3
Cook until it comes together as a very thick stew (no liquid). Stir in mint.
4
Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
5
Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
6
Heat 1/2 cup olive oil in a large saucepan over medium-high heat.
7
Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.
8
Turn over and fry on skin side a couple more minutes.
9
Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe (this gets rid of most of the oil- you can omit the frying step to cut calories and save time, but you will NOT have the same flavourful results, and the recipe will not be as authentic).
10
Preheat oven to 350u00b0F.
11
Hold each slit apart and spoon the vegetable mixture into each cavity.
12
Arrange eggplants in a baking dish just large enough to hold them.
13
Sprinkle with sugar, lemon juice, and drizzle with the remaining oil.
14
Bake for 40 minutes, or until tender.
15
Serve with lots of crusty bread.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium onions, chopped, 1/2 - 3/4 cup olive oil, 2 garlic cloves, crushed, 3 medium tomatoes, peeled and chopped, and more.

Yes, Imam Bayildi (A Stuffed Eggplant Recipe From Asia Minor) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Imam Bayildi (A Stuffed Eggplant Recipe From Asia Minor)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions