İmam bayıldı – Turkish eggplant with onion and tomato
Dinner

İmam bayıldı – Turkish eggplant with onion and tomato

Eggplants filled with slowly cooked onions, tomato, and olive oil, served at room temperature. The dish is also associated with Greek food culture, while holding a clear place in Turkish home cooking.

TraditionalDinnerLunchVeganGluten-freeTurkish
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Rate:
80 min total
4 servings
Easy

Ingredients

servings
  • 4 stk Eggplants
  • 6 spsk Olive oil
  • 3 stk Onions, thinly sliced
  • 4 fed Garlic, sliced
  • 400 g Chopped tomatoes
  • 1 spsk Tomato paste
  • 1 tsk Sugar
  • 25 g Fresh parsley, chopped
  • 1 spsk Lemon juice
  • 1 tsk Salt and black pepper

Instructions

  1. 1

    Prepare the eggplants

    1. Heat the oven to 200°C. Halve the eggplants lengthways, deeply score the flesh, and brush with 2 tbsp oil. Bake cut-side up for 25 minutes.
    200°C
    OvenBakingDish
  2. 2

    Make the onion filling

    1. Gently cook the onions and garlic in the remaining oil for 15 minutes. Add tomatoes, tomato paste, sugar, salt, and pepper, then simmer for 10 minutes. Stir through parsley and lemon.
    Pan
  3. 3

    Fill and finish baking

    1. Press a hollow into each eggplant, fill with the onion mixture, and bake for a further 15–20 minutes. Rest for 15 minutes before serving.
    200°C
    OvenBakingDish

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Details

Nutrition

Calories

310kcal

Protein

5g

Fat

23g

Carbs

23g

Tips

Preparation

  • • Choose firm, medium eggplants; they hold their shape best.

Serving

  • • The dish is good warm or at room temperature with rice or bread.
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