Dinner · 60 min · mediterranean

Imam Bayildi

Small eggplants does the heavy lifting here, with onions rounding it out. A Mediterranean dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 Small eggplants
• 3 Onions
• 4 Tomatoes
• 6 cloves Garlic
• 3/4 cup Olive oil
• 1 tsp Sugar
• 1/2 cup Fresh parsley

Steps

1. Slit each eggplant lengthwise without cutting through, salt the flesh, and rest 20 minutes; rinse and pat dry.
2. Fry the eggplants whole in olive oil, turning, until golden and collapsing, about 12 minutes; set aside.
3. In the same oil, soften the sliced onions 15 minutes until meltingly sweet, then add garlic and tomatoes; cook to a thick, jammy filling.
4. Stuff the filling generously into each eggplant slit.
5. Arrange in a baking dish, pour over a cup of water with a spoon of the cooking oil, and bake at 350°F for 30 minutes.
6. Cool to room temperature — imam bayildi is always served tepid or cold, never hot.
7. Legend says the imam fainted with delight; the olive oil quantity explains the rest. Serve with crusty bread.

Build my plan — free

← All recipes