Classic Imam Bayildi
Традиционно ястие · Turkish
A classic Turkish dish of whole eggplants stuffed with a rich mixture of onions, garlic, tomatoes, and herbs, then slow-baked in olive oil until meltingly tender.
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Съставки
- Large eggplants4
- Onions3 large
- Garlic cloves6
- Tomatoes4 ripe
- Fresh parsley1 bunch
- Olive oil1 cup
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Стъпки
- 1
Preheat oven to 375°F (190°C).
- 2
Wash eggplants and trim off stems. Slice each eggplant lengthwise, about 3/4 of the way through, creating a pocket. Score the flesh inside the pocket in a crosshatch pattern.
- 3
Rub eggplants with salt and place them cut-side down in a baking dish. Bake for 20-25 minutes until slightly softened. Drain any released liquid.
- 4
While eggplants bake, finely chop onions and garlic. Dice tomatoes. Chop parsley.
- 5
Heat 1/4 cup olive oil in a skillet over medium heat. Sauté onions until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
- 6
Stir in diced tomatoes, half of the chopped parsley, salt, and pepper. Cook for 5-7 minutes until tomatoes soften.
- 7
Carefully open the pocket in each eggplant and generously stuff with the onion-tomato mixture. Place stuffed eggplants in a baking dish.
- 8
Pour the remaining 3/4 cup olive oil and 1/2 cup water around the eggplants in the baking dish. Cover the dish with foil.
- 9
Bake for 40-50 minutes, or until eggplants are very tender. Remove foil for the last 10 minutes if you want a slightly crisper top.
- 10
Garnish with remaining fresh parsley before serving.
