Try making this classic Turkish dish Imam Bayildi, also known as stuffed eggplant 🍆✨ This recipe is a delicious mix of eggplants filled with onions, peppers, and tomatoes Watch as we take you through the steps to create this mouthwatering dish perfect for any meal
Ingredients:
5 large eggplants 🍆 (or bostan eggplants) – I used 3.5 and had leftover filling
3 large onions 🧅 (I added red onions for extra flavor, optional)
4-5 green peppers 🌶️ (sweet or spicy, as desired)
1 red bell pepper 🌶️
1 cup cherry tomatoes 🍅 (from our garden for extra flavor)
Generous olive oil 🫒 (1.5 standard tea glasses)
Salt 🧂
4-5 cloves garlic 🧄 (optional)
Spices (black pepper, red pepper, etc., optional)
Instructions:
Wash and optionally peel the eggplants Scoop out the insides leaving about a finger’s width of flesh
Dice the peppers
Cut the onions in half and slice them like salad onions
Heat olive oil in a pot Once hot, add the onions, green peppers, and red bell pepper
Add the diced cherry tomatoes and the scooped eggplant insides Season with salt, cover, and cook until the mixture is well-cooked Stir occasionally and let the liquid evaporate
Sprinkle salt on the eggplants to remove bitterness Let them sit until bubbles form
Wash the eggplants Optionally cut them in half if large and score them from top to bottom if thick Grill or cook them on the stove Fill the eggplants with the prepared stuffing and cook turning occasionally
Once the eggplants are tender, cook the stuffing for an additional 20 minutes Stir occasionally
In the last 30 minutes, add chopped garlic and your favorite spices
Place the stuffed eggplants in a baking dish, fill with the stuffing, and pour over a sauce made from 1 tablespoon tomato paste, 1 tablespoon oil, and 1 standard cup of warm water
Preheat the oven to 180°C (350°F) and bake for 10 minutes Baking is optional but adds extra flavor
Serve cold or warm Olive oil dishes usually taste better after cooling or at room temperature
Enjoy your meal
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