İmam Bayıldı (Stuffed Eggplant) - Mediterranean Recipe

İmam Bayıldı (Stuffed Eggplant)

🌍 Mediterranean, Turkey Difficulty: ●●●○○

"İmam bayıldı" means "the imam fainted" — said to be from the expense of the olive oil used.

Ingredients

• 4 medium eggplants
• 2 onions thinly sliced
• 4 garlic cloves sliced
• 400g tomatoes chopped
• ½ cup olive oil
• 1 tsp sugar
• flat-leaf parsley
• salt

Method

1. Slitting — Slit eggplants lengthwise, sprinkle salt, rest 20 min, pat dry.
2. Frying — Fry eggplants whole in hot oil until softened. Arrange in baking dish.
3. Sautéing — Sauté onions in remaining oil until very soft. Add garlic, tomatoes, sugar, salt. Cook 15 min.
4. Step 4 — Open slits in eggplant, stuff with tomato mixture.
5. Baking — Bake 175°C (350°F)/175°C (350°F) 30–40 min. Serve at room temperature.

Tags: eggplants, onions thinly sliced, garlic cloves sliced, tomatoes chopped, olive oil · Source: Brittani's Almanac