Imam Bayildi Classic Eggplant

# Ingredients:

→ Vegetables

01 - 4 medium eggplants (approximately 8.8 oz each)

02 - 3 medium onions, thinly sliced

03 - 4 ripe tomatoes, peeled and diced

04 - 4 garlic cloves, minced

05 - 2 green bell peppers, seeded and finely chopped

06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - ½ cup (120 ml) extra virgin olive oil

08 - ½ cup (120 ml) water

09 - Juice of ½ lemon

→ Seasonings

10 - 1 teaspoon sugar

11 - 1½ teaspoons sea salt, plus additional to taste

12 - ½ teaspoon ground black pepper

13 - 1 teaspoon paprika (optional)

# Directions:

01 - Set the oven to 350°F to warm up while preparing the ingredients.

02 - Wash the eggplants and peel them in alternating vertical stripes. Make a lengthwise slit in each, keeping the ends intact.

03 - Sprinkle salt over the eggplants and let them rest for 20 minutes to draw out bitterness, then rinse and pat dry.

04 - Heat half the olive oil in a large skillet over medium heat. Add sliced onions and sauté until softened, about 8 minutes.

05 - Incorporate minced garlic and chopped green bell peppers, cooking for an additional 3 minutes.

06 - Add diced tomatoes, sugar, 1½ teaspoons salt, black pepper, and optional paprika. Let the mixture simmer for 10 minutes until thickened, then remove from heat and stir in chopped parsley.

07 - In a separate skillet, warm the remaining olive oil. Lightly brown the eggplants on all sides over medium heat for approximately 8 minutes until softened.

08 - Arrange the eggplants in a baking dish. Gently open the slits and generously fill them with the prepared tomato-onion mixture.

09 - Drizzle lemon juice over the stuffed eggplants and pour water around them. Cover the dish with foil and bake for 35 minutes.

10 - Remove the foil and continue baking for an additional 10 to 15 minutes until the eggplants are tender and the filling is bubbling.

11 - Allow to cool to room temperature; traditionally served warm or at room temperature.

# Expert Tips:

01 -

It tastes better the next day, which means you can actually relax instead of stress about timing.
The eggplant becomes impossibly silky and absorbs all that fragrant tomato filling like a sponge soaking up memory.
It works for vegetarians, vegans, and anyone tired of the same dinner rotation—elegant enough for guests, casual enough for Tuesday.
The kitchen fills with a smell so good you'll find yourself just standing there, doing nothing but breathing it in.

02 -

Salting the eggplants first genuinely removes bitterness—skip this step once and you'll understand why it matters.
Don't skip the frying step; it browns the skin and softens the flesh, making them silky instead of spongy.
The dish improves overnight as the eggplants absorb more of the filling's flavor, so make it a day ahead if you can.

03 -