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Imam Bayildi (Stuffed Eggplant in Olive Oil)

Tender eggplants soaked in olive oil and filled with a rich tomato mixture make every bite feel comforting, hearty, and full of old-world flavor. This dish comes together with simple pantry ingredients and a little patience, turning humble vegetables into something truly special.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 289
Ingredients Method Notes

Ingredients
  

  • 4 long eggplants see notes
  • 3 tablespoon extra virgin olive oil for brushing eggplants
  • 3 tablespoon extra virgin olive oil for tomato stuffing
  • 1 tablespoon unsalted butter
  • 2 red onions halved and sliced
  • 1 long green pepper diced
  • 4 medium tomatoes roughly chopped
  • 3 large cloves garlic
  • 125 ml tomato passata puréed tomatoes
  • 2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon sweet Pul Biber mild red pepper flakes
  • 1 bunch fresh parsley chopped
  • 1 1/2 tablespoon tomato paste
  • sea salt to taste
  • black pepper to taste
  • extra olive oil for drizzling
  • 250 ml warm water mixed with tomato paste
  • lemon juice for serving

Method
 

  1. Heat the oven to 200°C / 400°F / Gas mark 6.
  2. Peel the eggplants in wide strips using a vegetable peeler or small sharp knife.
  3. Poke holes into the eggplants with a fork and brush generously with olive oil.
  4. Place the eggplants on a rack set over an oven tray and roast for 30-40 minutes until tender.
  5. Heat the olive oil and butter in a frying pan.
  6. Cook the sliced onions and diced green pepper for 5 minutes until beginning to soften.
  7. Add the chopped tomatoes and garlic to the pan.
  8. Cook for 5 minutes, gently breaking up the tomatoes with a wooden spoon.
  9. Stir in the tomato passata, oregano, sugar, Pul Biber, and half the parsley.
  10. Season generously with sea salt and black pepper.
  11. Cook for 5-10 minutes until the sauce is reduced and thickened.
  12. Remove the roasted eggplants from the oven and place them in an oven-proof casserole dish.
  13. Cut a slit down the length of each eggplant.
  14. Use two forks to pull apart the sides and mash the soft eggplant flesh slightly.
  15. Divide the tomato filling between the eggplants and spoon any leftover filling into the dish.
  16. Mix the tomato paste with 250 ml warm water.
  17. Pour the tomato mixture over and around the eggplants.
  18. Drizzle generously with olive oil.
  19. Return the dish to the oven and roast for 45 minutes.
  20. Serve warm or at room temperature with the remaining parsley and a squeeze of lemon juice.

Notes

Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve with steamed rice, warm flatbread, or a simple green salad for a complete meal.