Imam Bayildi
Imam Bayildi (stuffed eggplants) is a simple, delicious vegan dish, packed with so much flavor! An amazing combination of fresh aubergines stuffed with a juicy tomato based filling, caramelised onions, garlic with aromatic herbs and spices!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggplant
- salt
- 150ml olive oil
- 1 brown onion
- 4 large garlic cloves
- 4 large plum tomatoes
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tbsp tomato puree
- handful fresh parsley or mint, or a mixture of the two, plus extra to serve
- black pepper, to taste
Instructions
- 1
Pre-heat the oven to 150 degrees (300 fahrenheit).
- 2
To make this Imam bayildi recipe start by preparing the eggplants. Half the eggplant and score the flesh on a cross hatch, trying not the break the skin with the tip of your knife. Rub a generous amount of salt into the flesh, and set aside.
- 3
Measure out the olive oil in a measuring cup or jug, and keep it by the stove. Add a generous splash to a large, non-stick frying pan set over a high heat. Fry the eggplant, working in batches and adding a little more oil if necessary until their exposed flesh is golden. As you remove them from a pan, nestle them cut side up in a baking dish just large enough to fit them snugly.
- 4
Reduce the heat to medium and add the onion, thinly sliced into half moons along with another splash of oil and another pinch of salt. Fry for 5-6 minutes or so until they’re soft and just starting to colour.
- 5
Finely slice the garlic cloves before adding them to the pan and cook for another couple of minutes until they’re soft and aromatic.
- 6
Roughly dice the tomatoes and add them to the pan, cooking for a further 5 minutes until they start to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely chopped. Season generously to taste with more salt and a little black pepper.
- 7
Remove from the heat and stir in 4 tbsp of water before spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining olive oil over the dish before covering with foil and baking for 1 hour and 30 minutes, or until the aubergines and soft and have collapsed.
- 8
Leave to stand and serve either warm, or at room temperature. Enjoy!