İmam Bayıldı (Stuffed Eggplant)

Eggplants braised in olive oil and stuffed with sweet onions, tomatoes and garlic, served at room temperature.

80 min 4 servings Medium turkish

Ingredients

• 4 pcs small eggplants
• 2 pcs onions
• 4 clove garlic
• 3 pcs tomatoes
• 0.5 bunch fresh parsley
• 5 tbsp olive oil
• 1 tsp salt
• 1 tbsp lemon juice
• 120 ml water

Steps

1. Peel the eggplants in lengthwise stripes, leaving a stripe of skin between each peeled stripe.
2. Cut a deep slit lengthwise in each of the 4 eggplants, without cutting through the ends.
3. Sprinkle 0.5 tsp of salt into the slits and set the eggplants aside for 15 minutes.
4. Slice 2 onions into thin half-moons.
5. Slice 4 garlic cloves thinly.
6. Dice 3 tomatoes into small cubes.
7. Heat 3 tbsp of olive oil in a large pan over medium heat.
8. Cook the onions for 10 minutes until very soft and lightly golden.
9. Add the garlic and cook for 1 minute.
10. Add the tomatoes and 0.5 tsp of salt and cook for 5 minutes.
11. Chop 0.5 bunch of parsley and stir it into the filling.
12. Rinse the salted eggplants under cold water.
13. Squeeze the eggplants gently to remove the bitter juice.
14. Spoon the filling into the slits of each eggplant.
15. Place the eggplants side by side in a pot or deep pan.
16. Pour 120 ml of water, 2 tbsp of olive oil and 1 tbsp of lemon juice around them.
17. Cover and cook on low heat for 40 minutes until the eggplants are very soft.
18. Let the eggplants cool to room temperature before serving.