Watch how Brother Aelred makes Imam Bayildi (Stuffed Eggplant)in the video and then make it yourself using the recipe below.
Imam Bayildi / Stuffed Eggplant (Turkish / Middle Eastern)
(4 – 6 servings)
- 2 medium eggplants
- olive oil
- 1 ½ c. diced onions
- 1 – 2 cloves garlic, minced
- 1 or 2 cans petite diced tomatoes, drained (I prefer two cans!)
- ¼ c. chopped parsley
- 1 T chopped fresh mint
- Salt & pepper
- 1 tsp sugar, or more to taste
- 1 T lemon juice
Directions
- Preheat oven to 350°F.
- Peel stripes on the eggplants. Cut the stem ends from each eggplant and cut them in half lengthwise. Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
- Heat about 1/3 cup olive oil in a skillet over medium-high heat. Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side. Turn over and fry on skin side a couple more minutes. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes. Meanwhile, you can make the onion and tomato stuffing.
- Sauté the onions in 1 1/2 T olive oil until starting to brown. Add garlic, tomatoes, parsley, salt, pepper, and sugar. Cook until it comes together as a very thick stew (almost no liquid remaining). Taste for sufficient salt and sugar. The mixture should be very slightly sweet and quite flavorful. Stir in the chopped mint.
- Stuff the eggplants, holding open the scores made before frying, spooning the vegetable mixture into each cavity. Arrange eggplants in a baking dish just large enough to hold them.
- Sprinkle with lemon juice and drizzle with a little more olive oil. Bake for 40 minutes, or until tender.
Serve warm, room temperature, or cold. Serve a portion of eggplant as a main entrée, cut them into sections, chop it up to serve as a side dish, or use it as a topping or dip with pita or crostini. No matter which way you decide to serve it, imam bayildi will become one of your favorite dishes. Enjoy!