İmam Bayıldı — Olive-Oil Braised Stuffed Eggplant
İmam bayıldı is an Aegean-style zeytinyağlı: eggplants are filled with slowly cooked onions, tomatoes, and garlic, then simmered in olive oil and served at room temperature. The filling is generous and sweet from the onions; no meat or yogurt belongs in this version.
Serves 4 | Prep 25 minutes | Cook 55 minutes, plus cooling
Ingredients
• 4 small eggplants (about 900 g)
• 2 medium onions, thinly sliced
• 4 garlic cloves, sliced
• 3 ripe tomatoes, chopped
• 1 green pepper, finely chopped
• 90 ml extra-virgin olive oil, divided
• 1 teaspoon sugar (optional)
• 1 teaspoon salt, plus more to taste
• 2 tablespoons chopped flat-leaf parsley
• 120 ml water
• Lemon wedges, to serve
Method
Peel alternating strips from the eggplants, leaving some skin for structure. Slit each lengthwise without cutting through. Salt lightly and leave 15 minutes; pat dry.
Warm half the olive oil in a broad pan. Brown the eggplants gently on all sides until pliable, about 12 minutes. Transfer to a snug baking dish, slits facing up.
In the same pan, soften onions and pepper over medium-low heat, about 12 minutes. Add garlic, tomatoes, sugar if using, and salt. Cook 10 minutes until thick. Stir in parsley.
Open each eggplant slit with a spoon and fill generously. Pour the water around them and drizzle with remaining olive oil. Cover and bake at 180°C / 350°F for 30–35 minutes, until tender and the sauce is glossy.
Cool in its cooking juices. Serve at room temperature with lemon and bread.
Kitchen note: The rest after cooking lets the olive oil and tomato settle into the flesh. Keep the heat gentle so the eggplants hold their shape.
