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Classic İmam Bayıldı – Braised Stuffed Eggplants in Olive Oil
Renowned Ottoman olive oil masterpiece: tender whole eggplants stuffed with meltingly soft onions, sweet tomatoes, garlic, and fresh parsley.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Medium slender eggplants4 piece
- Large onions2 piece
- Ripe tomatoes3 piece
- Garlic cloves6 clove
- Extra virgin olive oil60 ml
- Fresh parsley25 g
- Warm water100 ml
- Salt
Preparation Steps
1
Brown whole striped eggplants in 2 tbsp olive oil for 10 minutes, turning often until softened.
10 min timer
2
Sauté sliced onions and garlic on low heat for 15 minutes until meltingly sweet; add tomatoes and cook 5 more minutes.
20 min timer
3
Arrange eggplants in baking dish. Slit down center lengthwise and gently pry open to create a cavity.
4
Mound onion-tomato filling generously into cavities. Pour water and remaining olive oil around bases.
5
Bake at 180°C for 35 minutes until completely tender. Serve at room temperature sprinkled with fresh parsley.
35 min timer
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Provenance & Public Domain Audit
Source: Traditional Anatolian & Turkish Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
