Imam Bayildi (Stuffed Eggplant)
Tender roasted eggplant halves filled with a fragrant tomato and onion compote in the classic Turkish style. Serve warm or at room temperature for an elegant vegetarian main.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 whole eggplants, medium
- 5 tablespoons olive oil, divided
- 1 whole onion, yellow
- 2 whole garlic cloves
- ¾ cup canned crushed tomatoes
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Slice each eggplant lengthwise from stem end to bottom, cutting straight down through the center so you have two equal halves.
- 3
Using a small spoon, scoop out the flesh from the center of each eggplant half, leaving a 1/2-inch shell so the skin stays intact.
- 4
Chop the scooped eggplant flesh into 1/4-inch cubes (about the size of dice) and set aside.
- 5
Slice the onion in half from root to tip, then slice each half crosswise into thin crescent-shaped pieces, about 1/8 inch wide.
- 6
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 7
Place the eggplant halves skin-side down on a sheet pan and brush the insides with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
- 8
Roast the eggplant halves in the 400°F oven for 15 minutes until the skin looks slightly wrinkled and the edges soften.
- 9
While the eggplant roasts, pour 3 tablespoons of olive oil into a large skillet and set it over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 10
Add the sliced onions to the hot oil and stir once every 30 seconds, cooking until they turn the color of honey and soften, about 8 minutes.
- 11
Stir in the minced garlic and cook, stirring constantly, until it smells strongly fragrant, about 30 seconds.
- 12
Pour in the crushed tomatoes and stir to combine, then add the chopped eggplant flesh and sprinkle with salt and pepper.
- 13
Stir once every 30 seconds and simmer until the mixture looks thick and jam-like with no watery liquid visible, about 5 minutes.
- 14
Spoon the tomato-eggplant filling into the center of each roasted eggplant half, dividing equally.
- 15
Return the filled eggplant halves to the oven and roast for another 5 minutes until the filling is heated through and the edges look caramelized.
- 16
Remove the pan from the oven and let the eggplant rest on the counter for 2 minutes before serving.
Tools you’ll need
- sheet pan
- large skillet
- small spoon
- cutting board
- chef's knife
- wooden spoon
- pastry brush
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