Turkish
İmam Bayıldı
Silky eggplants filled with olive-oil-braised onions, tomatoes, garlic, and herbs.
6 servings · 35 minutes prep · 90 minutes cook
Ingredients
Ingredients
- 6 small slender eggplants, about 6 ounces each
- 2 teaspoons Diamond Crystal kosher salt, divided
- 3/4 cup extra-virgin olive oil, divided
- 3 large yellow onions, halved and thinly sliced
- 10 garlic cloves, thinly sliced
- 1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
- 1/2 cup flat-leaf parsley leaves, chopped
- 1 tablespoon fresh lemon juice
Directions
Prepare and Brown the Eggplants
- Peel four lengthwise strips from each eggplant, leaving alternating bands of skin. Cut one deep lengthwise slit without cutting through the ends. Rub with 1 teaspoon salt and rest in a colander for 30 minutes; rinse and dry thoroughly.
- Heat 1/2 cup olive oil in a wide skillet over medium. Brown the eggplants on all sides for 10 to 12 minutes until softened and glossy. Transfer slit-side up to a snug baking dish.
Cook the Filling and Stuff
- Add the remaining 1/4 cup olive oil and onions to the skillet. Cook over medium-low for 15 minutes until collapsed and sweet but not browned. Add the garlic for 2 minutes, then the tomatoes, sugar, remaining salt, and pepper. Cook for 10 minutes until juicy but no longer watery; fold in half the parsley.
- Open each eggplant slit gently and pack generously with the onion-tomato mixture. Spoon any remainder around them and add the water to the dish.
Bake, Cool, and Serve
- Heat oven to 350°F. Cover and bake at 350°F for 35 minutes. Uncover and bake for 15 to 20 minutes more, until the eggplants are completely tender and the oil has separated around the sauce.
- Cool in the dish for 1 hour. Spoon the cooking juices over the eggplants, finish with lemon juice and remaining parsley, and serve at room temperature.
