Make Ahead

İmam Bayıldı ( Stuffed Eggplant with Peppers & Onions)

Photo by Piper Nigrum (GamzE)
Author Notes

The queen of vegetables.. due to its flavour and versatility it is the vegetable prized above all others in Turkish cuisine. What other vegetable when raw is bitter and inedible but when cooked, roasted or fried turns into a magical rich flavourful delight. Particularly in the summer months its privileged status is unrivalled, both in regional cooking and in the haute cuisine of the cities all around Turkey. Aubergines are used in nearly two hundred different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam!
This dish is one of the most favourite eggplant dish in Turkish Cuisine.. —Gamze Mutfakta (Piper Nigrum)

  • Prep time 10 hours
  • Cook time 30 hours
  • Serves 6
Ingredients
  • 6 eggplant
  • 2-3 tablespoons vegetable oil
  • 3 onions(chopped)
  • 4 pieces garlic (minced)
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 tablespoon olive oil
  • 1 tomato (diced)
  • 1 teaspoon sugar
  • 1/4 bunch parsley
  • mint leaves
  • 4-5 tablespoons evoo
  • salt&pepper
In This Recipe
Directions
  1. Wash the eggplants. Peel them lengthwise, leaving strips. Leave the stems but cut the skin but not all the way thru . You should have enough space to stuff them
  2. Pierce them with a fork to let the heat in.
  3. In the same pan add olive oil, onions and salt and sauté until the onions are transparent. Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, black pepper and mix well.
  4. Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.
  5. Stuff the eggplants carefully. Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft.
  6. Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm.

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