Imam Aubergine (Imam Bayildi)
Imam aubergine, or Imam bayildi, is a traditional Turkish dish made with tender eggplants stuffed with a flavorful filling of onions, garlic, tomatoes, and bell peppers. This naturally vegan, gluten-free, and dairy-free dish is slow-cooked in olive oil for a rich taste and is often served at room temperature to allow the flavors to develop.
Equipment
- Skillet
- Baking dish
- Knife
- Cutting board
- Strainer
Ingredients
- 2 large eggplants sliced in half lengthwise
- 1 1/2 pounds of cherry tomatoes halved
- 2 yellow onions thinly sliced
- 1 red bell pepper 1 yellow bell pepper, and 1 orange bell pepper, all sliced
- 4 garlic cloves minced
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 1/2 cup of extra virgin olive oil
- 1 teaspoon of kosher salt
- 1 teaspoon of black pepper
- Fresh parsley for garnish
- Pul biber Aleppo pepper (optional)
Instructions
Prepare the Eggplants:
- Slice the eggplants in half lengthwise. Salt the insides and let them sit for 30 minutes to remove bitterness. Rinse and dry.
- Heat olive oil in a skillet, fry the eggplant halves until golden, about 2-3 minutes per side. Set aside.
Make the Filling:
- In the same skillet, sauté the onions and garlic in olive oil over medium heat until caramelized, about 10 minutes.
- Add chopped tomatoes, tomato paste, cumin, oregano, and paprika. Simmer for 15-20 minutes until the tomatoes break down and flavors meld. Season with salt and pul biber, then stir in parsley.
Assemble the Dish:
- Make a slit in the center of each fried eggplant half to create a pocket.
- Stuff the eggplant with the prepared tomato-onion filling.
- Arrange the stuffed eggplants in a baking dish. Pour the leftover cooking juices over them and place a quartered tomato on top of each eggplant.
Bake:
- Preheat the oven to 220°C (200°C fan). Drizzle olive oil over the dish.
- Bake for 30 minutes until the eggplants are lightly browned and the filling is bubbly.
Rest and Serve:
- Allow the dish to cool to room temperature before serving. This dish is best enjoyed at room temperature, though it can also be served warm.