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Turkish Eggplant (Imam Bayildi)

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2
Calories 844

Ingredients

  • 4 small eggplants
  • 1 medium onion sliced (250 g)
  • 3 cubanelle peppers diced
  • 2 medium tomatoes diced (300 g)
  • 8 garlic cloves chopped
  • ½ tsp sugar
  • ½ cup olive oil
  • Salt
  • Pepper
  • 2 tbsp tomato puree
  • ½ cup water
  • Vegetable oil for frying
  • Chopped parsley for serving optional

Instructions

  • Heat half of the olive oil in a large pan. Add the onion and cook them on medium heat for about 4 minutes, then add the peppers and garlic cloves to the pan, and continue to saute.
  • After the peppers are slightly soft, add the tomatoes to the pan. Sprinkle salt and sugar into the pan. Cook by pressing and stirring them with a spatula for about 8 minutes. Set aside to cool.
  • Peel the eggplants to form thick lines. Keep the stems, don't cut them. Then massage the eggplants with salt. Set aside for 10 minutes. Rested eggplants released their juices because of salt. Remove excess water with a paper towel.
  • Heat the frying oil in a large pan. Fry the eggplant until they are soft and slightly golden brown for about 6 minutes. Transfer the fried eggplant to the shallow pot. Make a vertical cut in the center of the eggplants and widen the inside as much as possible to prepare a bed for the tomato and onion mixture. Make sure you don't cut too deep; the bottom should not be damaged.
  • Put the stuffing generously into the eggplants. Mix the tomato puree, water, salt, and pepper, then pour it into the pot. Drizzle the remaining olive oil on top of the eggplants.
  • Simmer the eggplant on low heat for about 20-25 minutes.
  • Serve slightly warm or cold. You can sprinkle chopped parsley on top before serving.

Video

Nutrition

Calories: 844kcal | Carbohydrates: 81g | Protein: 14g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 0.01g | Sodium: 79mg | Potassium: 3068mg | Fiber: 34g | Sugar: 45g | Vitamin A: 4507IU | Vitamin C: 230mg | Calcium: 194mg | Iron: 6mg