Turkish Stuffed Eggplant
The Turkish stuffed eggplants are delicacies of Arabic Cuisine. There are many versions found across the Middle East and the Mediterranean. This dish is not just a platter of food but also has a fun story behind it. This dish is called “Imam Bayildi” which literally translates “The Imam Fainted.” In Arab, Imam is someone who leads the Islamic prayers. According to the name, the mystery remains if the Imam fainted after tasting the dish or knowing that it is cooked in Olive oil, which was expensive.
Well, help us know which fact is true by trying our recipe. It can be served as a main course and appetizer; our recipe follows the main course.
Preparation Time: 10 minutes
Cooking Time: 1 hour
- 4 tbsp Olive Oil
- 4 Eggplants (4 to 5 inches in size)
- 1 sweet onion (chopped)
- 2 Garlic cloves (crushed)
- 4 plum tomatoes (cored and chopped)
- 4 tbsp Parsley (chopped)
- 4 tbsp Mint (chopped)
- 2 tbsp lemon juice
- 1 tbsp sugar
- Salt and pepper to taste
- Parsley and mint; for garnishing
- Preheat the oven to 425 degrees F and prepare a baking tray with parchment paper.
- Cut the eggplant lengthwise into halves with the help of the tip of the knife.
- With the help of the spoon, scoop out the two-third of the flesh of the eggplants. Keep the flesh in a bowl.
- In a separate bowl, toss the hollowed eggplants with 1 tbsp of olive oil.
- Line the eggplants on the baking sheet and bake them for 20–25 minutes or until the edges are browned.
- Chop the flesh of the eggplants.
- In a pan, gently heat 2 tbsp of olive oil. Cook onions on low heat for 8 to 10 minutes or until they are soft.
- Now add garlic to the onions and cook the mixture for a minute.
- Add tomatoes, chopped flesh of the eggplants, salt, and pepper. Set the heat to high now and cook the mixture for 10 minutes until there is no liquid. Keep stirring to avoid burning.
- Add Parsley and mint and turn off the heat.
- In a separate bowl, dissolve sugar with lemon juice and remaining olive oil.
- Assemble the hollowed eggplants by stuffing them with eggplant flesh mixture and drizzle the lemon mixture over the top.
- Bake the stuffed eggplants for 30 to 40 minutes at 400 degrees until the middle bubbles. Serve hot with a sprinkle of parsley and mint leaves.