İmam Bayıldı

Name: İmam Bayıldı
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 Globe eggplant, large, peeled in stripes; ½ cup Extra virgin olive oil, divided; 2 Yellow onion, halved and thinly sliced; 6 cloves Garlic, sliced; 1 Green bell pepper, chopped; 400 g Roma tomatoes, peeled and chopped; 1 tsp Granulated sugar; 1½ tsp Table salt, divided; ½ cup Flat-leaf parsley, chopped; ½ Lemon, juiced

1 hr 30 minServes 4$32.28

Eggplants are partly peeled in stripes, browned until soft, split, and filled with a sweet, slow-cooked mixture of onions, garlic, tomatoes, green pepper, and parsley, then baked in olive oil and served at room temperature. Green bell pepper stands in for Turkish sivri peppers.

Ingredients

2Globe eggplantlarge, peeled in stripes
½ cupExtra virgin olive oildividedBuy 1 bottle
2Yellow onionhalved and thinly slicedBuy 0.64 lb
6 clovesGarlicslicedBuy 1 head
1Green bell pepperchopped
400 gRoma tomatoespeeled and choppedBuy 0.89 lb
1 tspGranulated sugarBuy 1 bag
1½ tspTable saltdividedBuy 1 canister
½ cupFlat-leaf parsleychoppedBuy 1 bunch
½LemonjuicedBuy 1 whole

Substitution

Green bell pepper in place of “Turkish sivri peppers”. Green bell pepper is used because sivri peppers are not a canonical ingredient; it is milder and thicker-walled.

Method

Heat the oven to 375°F (190°C). Salt the eggplants, rest them 20 minutes, and pat dry.
Brown the eggplants all over in 1/4 cup olive oil, or roast them until soft, then split each lengthwise to form a pocket.
Cook the onions slowly in 2 tbsp olive oil until very soft, about 15 minutes; add the garlic and pepper, then the tomatoes, sugar, and remaining salt, and cook until thick; stir in most of the parsley.
Fill the eggplants with the mixture, set them in a baking dish, drizzle with the remaining oil and the lemon juice, add 1/2 cup water, and bake 40 minutes.
Cool to room temperature and garnish with the remaining parsley.