Turkish Stuffed Eggplant Recipe (İmam Bayıldı)

Directions

Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. In a skillet, heat olive oil over medium heat and sauté the chopped onions and garlic until soft. Add the chopped tomatoes and cook until the mixture thickens. Stir in the chopped eggplant flesh, parsley, salt, and pepper, and cook for a few more minutes. Stuff the eggplant halves with the mixture and place them in a baking dish. Drizzle with more olive oil and add a little water to the bottom of the dish. Cover with foil and bake in a preheated oven at 180°C (350°F) for about 40-45 minutes until the eggplants are tender. Serve warm or at room temperature.