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Imam Bayildi Stuffed Eggplant

Name: Imam Bayildi Stuffed Eggplant
Total time: 2 h 40 min
Yield: Serves 4 to 8
Cuisine: Turkish
Ingredients: 8 long eggplants, slender; 2 tbsp salt, for the soaking water; 3 onions; 125 ml olive oil; 4 cloves garlic, chopped; 3 tomatoes, peeled and chopped; 3 tbsp flat-leaf parsley, chopped; salt, to taste; freshly ground black pepper, to taste; 2 tbsp lemon juice; 1 pinch sugar; 125 ml water

Slender eggplants are slit, packed with a garlicky onion and tomato filling and slowly braised in olive oil until silky. Serve at room temperature, as a meze or a light meal with bread.

YieldServes 4 to 8
Hands-on50 min
Total2 h 40 min
Difficulty

Ingredients

8long eggplants, slender
2 tbspsalt, for the soaking water
3onions
125 mlolive oil
4 clovesgarlic, chopped
3tomatoes, peeled and chopped
3 tbspflat-leaf parsley, chopped
to tastesalt
to tastefreshly ground black pepper
2 tbsplemon juice
1 pinchsugar
125 mlwater

Diet

Vegetarian (lacto-ovo)
Vegan
Pescatarian

Contains

Olive
Citrus fruits (any)
Lemon
Nightshades (any)
Tomato
Eggplant (aubergine)
Onion family (any)
Onion
Garlic
Parsley
Black and white pepper

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Tender-braised

Equipment

Stovetop

Season

Summer

Occasion

Weekend project

Effort

45–90 min active
1–3 hours total
Difficulty 3
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: moderate
Fiber: moderate
Sodium: moderate

Budget

Budget: low

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Method

The method is for members

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Ingredients

What it costs to shop for

The method is for members

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