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Turkish Stuffed Eggplant Imam Bayildi

Western.Chefs's picture
  Eggplant 1 Medium, halved lengthwise
  Salt 2 Teaspoon
  Yellow onion 1 Large, peeled
  Garlic 2 Clove (10 gm), crushed
  Olive oil 1⁄2 Cup (8 tbs)
  Tomatoes 3 Medium, peeled, seeded, and coarsely chopped
  Pepper 1⁄8 Teaspoon

1. Use a sharp tipped knife to score a criss-cross pattern on the cut side of eggplant halves
2. Rub salt on each and keep aside for 1 hour.
3. Squeeze out water then rinse eggplants under tap water.
4. Place between paper towel sheets and pat dry.
5. Use a dessert spoon and scoop flesh to make eggplant boats. Reserve the flesh
6. Brush them with oil.
7. Cut flesh into in ½-inch cubes.
8. Preheat oven to 350° F.

9. In a skillet, heat ¼ cup oil.
10. Add and sauté onion and garlic for about 10 minutes until browned,
11. Remove and drain on paper toweling. Keep aside.
12. Add tomatoes and sauté for 5 minutes and remove into a bowl.
13. Heat more oil and fry diced eggplant. Tip into a bowl.
14. Combine eggplant with fried onions, garlic and tomatoes.
15. Season with pepper and salt.
16. Add a little sugar if you like.
17. Spoon this filling into the prepared eggplant shells.
18. Arrange the eggplants in a lightly greased shallow casserole.
19. Bake for 45-50 minutes until tender.

20. Serve the eggplants warm

Cut a slice off the bottoms of the egg plant shells to help the sit well in the baking dish without toppling over.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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