Imam Bayildi Turkish Stuffed Aubergines Recipe

I absolutely adore this recipe because it’s a delicious celebration of Mediterranean flavors packed into tender eggplant, making it the ultimate comfort food that feels both wholesome and exotic. Plus, the combination of sweet sultanas and crunchy pine nuts adds an unexpected twist that keeps me coming back for more, whether it’s served warm or at room temperature!

I adore concocting recipes that showcase age-old flavors, and one dish that I hold dear is Imam Bayildi, a traditional Turkish meal. Using eggplants as my canvas, I create a blend of onions, garlic, and tomatoes to stuff inside the whole eggplant.

I drizzle the eggplants inside and out with olive oil, topped with fresh parsley that never fails to make me think of a summer day. I can’t make this dish without a hint of sugar; the recipe makes me add just enough to heighten the flavor without making it taste sweet.

Ingredients

Aubergines (Eggplants):
They are low in calories, high in fiber, and provide a wealth of antioxidants.

They are excellent for heart health.

Olive Oil:
Includes heart-healthy monounsaturated fats and supports the reduction of inflammation.

Onions:
They are a great source of vitamin C and antioxidants.

They add sweetness and savory depth.

Garlic:
Enhances the function of your immune system with its antibacterial qualities; imparts aromatic zest.

Tomatoes:
Teeming with vitamin C and lycopene—beneficial for skin and vision—tomatoes offer a delicious burst of sweet-tart flavor.

Pine Nuts:
Supply protein and wholesome fats; bestow a profound, nutty taste (optional).

Sultanas or Raisins:
Present a contrast of sweetness and fiber; enrich the dish with an optional sweet counterpoint.

Ingredient Quantities

• 4 medium-sized aubergines (eggplants)
• 1/4 cup olive oil
• 2 medium onions, finely sliced
• 2 cloves garlic, minced
• 3 medium-sized tomatoes, peeled and diced
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pine nuts (optional)
• 1/4 cup sultanas or raisins (optional)
• 1/2 cup water

Instructions

1. Heat your oven to 375°F (190°C).

2. Cut the eggplants in half lengthwise and delicately take out some of the pulp, leaving about a 1/2-inch thick shell. Lightly salt the shells and let them rest for about 15 minutes to give up some of their moisture. Then, using a paper towel, pat the shells dry.

3. Pour 2 tablespoons of olive oil into a skillet and place over medium heat. Add the onions, sliced, and sauté until they reach softness and translucence. This should take about 5-7 minutes. Add the garlic, minced, and continue to sauté 1-2 minutes more.

4. Combine the canned tomatoes, along with their juice, tomato paste, sugar, and salt and pepper, in a large mixing bowl. Pour the mixture into the pot and do the same for each of the next two batches, covering the pan as you go. After you’ve added all the sauce, bring everything to a simmer and cook for an hour.

5. Include the parsley, pine nuts, and sultanas or raisins in the tomato blend. Combine thoroughly and take off the heat.

6. Put the eggplant shells in a baking dish. Drizzle the leftover olive oil over them.

7. Each eggplant shell should be filled with the mixture of tomatoes and onions, and it should be spread in there evenly.

8. Place 1/2 cup of water into the bottom of the baking dish surrounding the eggplant. Cover the dish with aluminum foil.

9. Put in the oven, set to heat in advance, for 40-45 minutes, or until the eggplants are entirely soft and yielding.

10. Warm or serve at room temperature, the Imam Bayildi. If you want to garnish it, add some extra parsley.

Equipment Needed

1. Oven
2. Skillet
3. Baking dish
4. Cutting board
5. Knife
6. Spoon
7. Mixing bowl
8. Measuring cups
9. Measuring spoons
10. Aluminum foil
11. Paper towel

FAQ

• Can I use a different type of oil instead of olive oil?Certainly, any oil with a high smoke point can be used, but for flavor, you would traditionally use olive oil.
• Is there a substitute for sultanas or raisins?Keep the following in mind:
  – You have the option to leave them out entirely.
  – You may substitute chopped, dried apricots in their place for a flavor twist.
• Can I prepare Imam Bayildi in advance?Absolutely! The next day, it tastes even better as the flavors have married beautifully. Refrigerate and serve at room temperature, or reheat gently.
• What can I serve with Imam Bayildi?It is usually presented as a main dish alongside rice or bread. Yoghurt, on the other hand, is an excellent accompaniment.
• Are there any traditional garnishes for this dish?Commonly, a garnish of fresh parsley is used, but a sprinkle of lemon juice might also be added just before serving.
• How can I make this dish spicier?In the filling, add a pinch of red pepper flakes to taste heat.

Substitutions and Variations

Eggplants (aubergines): Zucchini or bell peppers can be substituted for stuffing.
Substitute olive oil with one of the following: sunflower oil, avocado oil.
Onions: Shallots and leeks can substitute for onions.
Garlic: A fast substitute for garlic is garlic powder, using one-fourth teaspoon per clove.
Canned tomatoes or tomato puree can be used as substitute ingredients for fresh tomatoes.

Pro Tips

1. Prevent Bitterness After salting the eggplant shells, rinse them before patting dry to ensure they aren’t too salty and to remove any residual bitterness.

2. Roast the Pine Nuts If you decide to use pine nuts, lightly toast them in a dry skillet over medium heat until golden brown. This enhances their flavor and gives the dish a nice crunch.

3. Tomato Prep Tip If you have fresh tomatoes, blanch them in boiling water for a minute, then transfer to an ice bath. This method makes peeling them much easier.

4. Enhance Flavor with Herbs Add a few sprigs of fresh thyme or oregano to the filling mixture for a more robust herbaceous flavor.

5. Serving Suggestion For additional depth, drizzle a bit of balsamic glaze over the dish before serving. This will add a touch of sweetness and acidity to complement the rich flavors.