İmam Bayıldı (Stuffed Eggplant) with Tomatoes and Onions (Vegetarian)

A classic Turkish vegetarian dish featuring eggplants stuffed with a flavorful mixture of tomatoes, onions, garlic, and herbs, slow-cooked in olive oil.

Prep Time

20 minutes

Total Time

60 minutes

Calories

395 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.95/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Slow Cooker

Ingredients

Servings

2Eggplants(Medium size)

£2.60

2Onions(Medium, thinly sliced)

£0.90

4Tomatoes(Medium, peeled and chopped)

£1.20

4clovesGarlic(Minced)

£0.30

1Green Bell Pepper(Thinly sliced (optional))

£0.85

0.3cupFresh Parsley(Chopped)

£0.40

1tablespoonFresh Mint(Chopped)

£0.30

0.5cupOlive Oil(Extra virgin)

£1.20

1teaspoonSugar(Optional, to balance acidity)

£0.01

1teaspoonSalt(To taste)

£0.01

0.5teaspoonBlack Pepper(To taste)

£0.05

0.5cupWater

Total Cost

£7.82

£1.95 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Wash and dry the eggplants. Cut each eggplant lengthwise, almost all the way through, leaving about 1 inch of the stem end intact to hold the halves together. Scoop out some of the flesh from the center of each eggplant half, leaving about 1/2 inch border. Roughly chop the scooped-out eggplant flesh and set aside.
3.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the chopped tomatoes and the reserved chopped eggplant flesh to the skillet. Stir in the sugar (if using), salt, and pepper. Bring to a simmer and cook for about 15-20 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Stir occasionally to prevent sticking.
5.
Stir in the chopped parsley and mint into the tomato-onion mixture.
6.
Stuff the eggplant halves generously with the tomato-onion mixture. Arrange the stuffed eggplants in the skillet or Dutch oven. If necessary, add 1/2 cup of water to the bottom of the pan to prevent sticking. It should not cover the eggplants, just create steam.
7.
Cover the skillet or Dutch oven and bake in the preheated oven for about 30-40 minutes, or until the eggplants are tender and cooked through.
8.
Let cool slightly before serving. Drizzle with additional olive oil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (275g)

395 kcal / 1653 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

610 mg

27% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, you can fry the eggplant halves in olive oil before stuffing them. Be careful not to burn them.

Adding a pinch of red pepper flakes to the tomato-onion mixture will give the dish a little heat.

Serve İmam Bayıldı warm or at room temperature. It's delicious on its own or as a side dish.

Garnish with fresh parsley or mint before serving.

Cooking Equipment

Oven

Stove

Large skillet or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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