İmam Bayildi (Turkish Stuffed Eggplants)2019-07-29
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
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Eggplants or aubergines are one of the most popular vegetables in Turkey. This dish is named Imam Bayıldı, which means “Imam Fainted.” İmam Bayildi can be eaten warm but are also very popularly served at room temperature as part of a meze (appetizers).
- 6 medium eggplants, cut in half lengthwise
- 1 large or 2 medium onions, sliced very thin
- 6 garlic cloves, finely chopped
- 4 medium tomatoes, peeled and chopped
- A handful of flat leaf parsley
- 6 tablespoons olive oil
- Sunflower oil (or canola oil) to shallow fry the eggplants/aubergines
- Salt to taste
Peel the eggplants length ways in zebra stripes, then cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end.
Heat 1 cup of oil in a pan, fry the eggplants on each side until they are softened and have a golden brown color (3-4 min). Place paper towel on a tray and transfer these eggplants there; the paper towel will absorb the excess olive oil.
For filling, combine tomatoes, onions, garlics and parsley in a bowl. Add 3 tbsp olive oil and salt to mixture and combine well.
Equally divide the filling among six eggplants. Stuff them well.
Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with 1 cup hot water and pour it over the eggplants. Cover the pan and place over low heat.
Cook the eggplants for about 45-50 minutes.
Allow to cool in the pan, and serve at room temperature or cold.