Dinner · 70 min · turkish

Imambayildi (Olive-Oil Braised Eggplant)

A Turkish dinner built around eggplants and onion — on the table in 70 minutes.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggplants
• 2 Onion
• 3 Tomatoes
• 4 cloves Garlic
• 0.5 cup Olive oil
• 1 tsp Sugar
• 0.25 cup Parsley
• 2 tsp Salt
• 1 Lemon

Steps

1. Halve the eggplants and score the flesh. Brown them flesh-down in half the olive oil until golden, then set aside — this first sear builds the deep flavor the long braise needs.
2. In the same pan, cook the sliced onions slowly in the remaining oil for 15 minutes until sweet and golden. Add the garlic, chopped tomatoes, sugar, and salt, and simmer 10 minutes.
3. Nestle the eggplant halves flesh-up in a baking dish and spoon the onion-tomato mixture generously over each. Pour in 1 cup of water around them.
4. Cover and bake at 350°F for 40 minutes, then uncover and bake 10 more, until the eggplants are completely silky and the sauce is thick and jammy.
5. Cool to room temperature — imambayildi is always served lukewarm or cool, never hot, so the olive oil flavors shine.
6. Squeeze lemon over, scatter parsley, and serve with crusty bread. Legend says the imam fainted with pleasure; one bite explains why.

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