Imam bayildi (Turkish stuffed eggplants)
Tender eggplants filled with onion, garlic and tomato, baked with olive oil. Makes 4 servings; timings are approximate.
In this Turkish version, the eggplants stay whole and are slit lengthwise to make a pocket for the filling. Serve them warm or cold; you can make them ahead and let them rest for a few hours if you like.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the eggplants
Heat the oven to 200 °C. Wash the eggplants, partially peel them in stripes, and make a deep lengthwise slit in each without cutting it apart. Arrange them on a baking tray.
Temperature: 200 °C / 392 °FReady to continue when: Each eggplant remains whole and has a lengthwise opening for the filling.
5 min - 02
Soften the eggplants
Brush the eggplants with some of the olive oil and bake for 20 minutes. Meanwhile, thinly slice the onions and pepper and slice the garlic.
Temperature: 200 °C / 392 °FReady to continue when: The eggplants begin to soften and can be gently opened for filling.
20 min - 03
Make the filling
Heat the remaining oil in a frying pan and cook the onion, garlic and pepper over low heat for about 15 minutes. Add the crushed tomatoes, sugar, salt and pepper; cook until the mixture is combined and reduced. Remove from the heat and stir in the parsley and, if desired, the lemon juice.
Ready to continue when: The onion is tender and the tomato mixture is thick and cohesive, with no loose liquid in the pan.
15 min - 04
Fill the eggplants
Take the eggplants out of the oven and carefully open the slits. Divide the filling between them and place them in a baking dish.
Ready to continue when: All four eggplants are filled and arranged in the dish without falling apart.
5 min - 05
Bake and serve
Bake at 180 °C for about 35 minutes, until the eggplants are completely tender and the filling is lightly browned. Serve warm or cold.
Temperature: 180 °C / 356 °FReady to continue when: The flesh yields easily when pierced and the filling is hot and lightly browned.
35 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Taller Argal argal.com/2023/02/06/consejos-para-la-conservacion-de-alimentos-en-casa/
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- - YouTube www.youtube.com/watch?v=uVd1C6GZpTU
- Imam bayildi, berenjenas turcas - Verde que te como verde verdequetecomoverde.com/imam-bayildi-receta-turca/
- Berenjenas rellenas de verduras "Imam bayildi" www.morguix.com/2023/03/berenjenas-rellenas-de-verduras-imam.html
- Berenjenas rellenas ('Imam bayildi') | Recetas | Gastronomía | EL PAÍS elpais.com/gastronomia/recetas/2019/09/09/receta/1568049347_501576.html
- imam-bayildi-berenjenas-rellenas-tipicas-turquia-receta-vegetariana www.hola.com/cocina/recetas/20250508830657/el-plato-vegetariano-que-adoran-los-turcos-receta…
- Cookidoo por el mundo: Imam bayildi (Berenjenas rellenas) - Turquía - - Verduras, hortalizas y ensaladas - Blog de MARGARITA PERAL MOLLA de Thermomix Elche thermomix-elche.es/magui-peral-molla/verduras-hortalizas-ensaladas/cookidoo-por-el-mundo-ima…
- Imam Bayildi - facilisimo.com facilisimo.com/cocina/imam-bayildi_1095802.html
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