Country
Turkey
Turkey · Turkish
Imam Bayildi
Turkish eggplant stuffed with tomato, onion, garlic and olive oil.
- Turkish
- 70 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
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Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Baked eggplant filled with tomato, onion, garlic and olive oil.
No specific allergen is declared for the listed ingredients.
Version
Contains
Ingredients
- 2 eggplants
- 450 g tomatoes
- 180 g onion
- 4 garlic cloves
- 60 ml olive oil
- 12 g parsley
- 6 g fine salt
- 1 g black pepper
- 4 g sugar
- 120 ml water
Cooking method
Oven
- Prepare eggplants
Halve eggplants, score the flesh and salt lightly.
- Cook filling
Cook onion, garlic and tomato in olive oil until soft and thick.
- Fill
Spoon the tomato filling into the eggplant halves.
- Bake
Add water to the dish and bake until the eggplant is tender.
- Rest
Finish with parsley and rest before serving.
Frequently asked questions
Can I serve it cold?
Yes. It works warm, room temperature or chilled.
How do I keep the eggplant tender?
Bake covered for part of the time if it browns too quickly.
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