📝 About This Recipe
Legend has it that an Imam fainted with pure joy upon tasting this decadent Turkish delicacy, and one bite of these silky, olive-oil-braised eggplants will reveal why. This classic Ottoman dish features tender eggplant 'boats' stuffed with a melt-in-your-mouth mixture of caramelized onions, garlic, and sun-ripened tomatoes. Slow-baked until the vegetables achieve a jam-like consistency, it is a celebration of simple ingredients transformed by patience and premium olive oil.
🥗 Ingredients
The Eggplants
- 4 pieces Italian Eggplants (medium-sized, uniform in shape)
- 1/2 cup Extra Virgin Olive Oil (high quality, divided use)
- 1 tablespoon Sea Salt (for purging the eggplants)
The Aromatic Stuffing
- 3 large Yellow Onions (halved and thinly sliced into half-moons)
- 6-8 cloves Garlic (thinly sliced)
- 3 medium Roma Tomatoes (peeled and finely diced)
- 1 piece Green Bell Pepper (finely chopped)
- 1 tablespoon Tomato Paste (concentrated)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Ground Allspice (optional, for authentic depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 1/2 cup Hot Water
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the eggplants by peeling off strips of the skin lengthwise to create a 'zebra' pattern. This helps the eggplant hold its shape while allowing the oil to penetrate.
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2
Cut a deep slit lengthwise down the center of each eggplant, being careful not to cut all the way through to the bottom or ends. Rub the insides with salt and let them sit for 20 minutes to draw out bitterness.
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3
Rinse the eggplants thoroughly under cold water and pat them completely dry with paper towels. This is crucial for proper browning.
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4
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Sear the eggplants on all sides until the skin is blistered and the flesh begins to soften (about 8-10 minutes). Remove and place them in a baking dish, slit-side up.
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5
In the same skillet, add another 3 tablespoons of olive oil. Sauté the sliced onions and chopped green pepper over medium heat for about 12-15 minutes until they are soft, translucent, and just beginning to caramelize.
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6
Add the sliced garlic and cook for another 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute to remove the raw metallic taste.
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7
Add the diced tomatoes, sugar, allspice, salt, and black pepper. Simmer the mixture for 10 minutes until the tomatoes have broken down into a thick, jammy sauce.
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8
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust seasoning if necessary.
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9
Preheat your oven to 375°F (190°C). Using a spoon, gently widen the slits in the eggplants and generously stuff each one with the onion-tomato mixture, allowing some to overflow.
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10
Whisk together the hot water, lemon juice, and any remaining olive oil. Pour this liquid into the bottom of the baking dish (not over the eggplants).
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11
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the eggplants are completely tender and the sauce has thickened.
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12
Remove from the oven and let the dish cool to room temperature. This dish is traditionally served warm or at room temperature, never piping hot, to allow the flavors to settle.
💡 Chef's Tips
Use the best quality Extra Virgin Olive Oil you can find; it is the soul of this dish. Don't rush the onions; the slow caramelization provides the essential sweetness that defines Imam Bayildi. If the eggplants are very large, you can halve them completely, but the traditional 'boat' presentation is more impressive. Always salt and rinse the eggplant to ensure a creamy, non-bitter texture. This dish actually tastes even better the next day after the flavors have fully melded in the refrigerator.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick Greek yogurt or Labneh on the side. Pair with warm, crusty sourdough bread or traditional Turkish Pide to soak up the fragrant oil. Serve alongside a simple rice pilaf with toasted orzo for a complete vegetarian meal. A crisp, dry Rosé or a chilled glass of Raki complements the richness of the olive oil beautifully. Garnish with extra fresh parsley and a few toasted pine nuts for added texture.