Category: Main Dishes / Vegetarian / Traditional Turkish Cuisine

Ingredients:

• 4 medium eggplants
• 2 large onions, thinly sliced
• 4 cloves garlic, sliced
• 3 tomatoes, peeled and diced
• 1/2 cup olive oil
• 1 tablespoon tomato paste (optional)
• Salt and black pepper to taste
• 1 teaspoon sugar
• 1/4 cup chopped parsley
• Juice of 1/2 lemon
• 1/2 cup hot water

Instructions:

1. Prepare the Eggplants:
   Peel eggplants in stripes (zebra style) and soak them in salted water for 30 minutes to remove bitterness.
   Then dry and lightly fry or bake them until soft. Place them in a baking dish.
2. Make the Filling:
   In a pan, heat half of the olive oil. Sauté onions until soft. Add garlic, diced tomatoes, tomato paste (if using), salt, pepper, and sugar.
   Cook until the mixture thickens. Stir in parsley and remove from heat.
3. Stuff the Eggplants:
   Make a slit in each eggplant and gently open the center. Fill each with the onion-tomato mixture.
4. Cook the Dish:
   Pour remaining olive oil, lemon juice, and hot water into the baking dish. Cover and bake at 180°C (350°F) for 30–40 minutes.
5. Serve:
   Let cool to room temperature. İmam Bayıldı is traditionally served cold or at room temperature, drizzled with a bit more olive oil.

İmam Bayıldı is one of the most iconic olive oil-based dishes of Turkish cuisine — perfect for vegetarians and flavor lovers!