stuffed eggplant

Here is a complete step-by-step recipe for stuffed eggplant, also known as “Imam Bayildi” in Turkish cuisine (vegetarian version) or stuffed with meat for a heartier dish. This version includes a classic meat filling, but you can easily adapt it to be vegetarian.

Stuffed Eggplant Recipe (Meat Version)

Ingredients (Serves 4)

For the eggplants:

• 2 large eggplants

• Salt (for sweating the eggplants)

• Olive oil (for brushing or frying)

For the filling:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 250 grams (about ½ pound) ground beef or lamb

• 1 medium tomato, chopped

• 2 tablespoons tomato paste

• Salt and black pepper to taste

• 1 teaspoon paprika (optional)

• 1 teaspoon dried oregano or thyme (optional)

• Chopped parsley (optional, for garnish)

For the topping and baking:

• 1 tablespoon tomato paste

• 1 cup water

• Sliced tomatoes or green peppers (optional, for garnish)

Instructions

Step 1: Prepare the eggplants

1. Wash and trim the stems from the eggplants.

2. Slice them in half lengthwise.

3. Using a spoon, scoop out some of the flesh from the center of each half to create a boat shape. Leave a border around the edges.

4. Sprinkle the eggplant halves with salt and let them sit for 20 to 30 minutes to draw out bitterness.

5. Rinse under cold water and pat dry with paper towels.

Step 2: Cook or roast the eggplants

Option 1: Frying

1. Heat a bit of oil in a skillet.

2. Fry each eggplant half (cut side down first) until lightly browned and softened.

3. Drain on paper towels.

Option 2: Baking

1. Preheat oven to 200°C (400°F).

2. Place the eggplant halves on a baking tray, brush with olive oil, and bake for 20 minutes until slightly tender.

Step 3: Make the filling

1. Heat 2 tablespoons olive oil in a pan over medium heat.

2. Add chopped onions and sauté for 3 to 4 minutes until soft.

3. Add minced garlic and cook for another 30 seconds.

4. Add the ground meat and cook until browned, breaking it apart with a spoon.

5. Add the chopped tomato and 2 tablespoons of tomato paste.

6. Season with salt, pepper, paprika, and herbs.

7. Simmer for 5 to 10 minutes until the mixture is thick and well combined.

8. Remove from heat.

Step 4: Stuff the eggplants

1. Place the pre-cooked eggplant halves in a baking dish.

2. Spoon the meat mixture into each eggplant generously.

3. Top with a slice of tomato or green pepper if desired.

Step 5: Prepare the sauce

1. In a small bowl, mix 1 tablespoon of tomato paste with 1 cup of water.

2. Pour the mixture around the stuffed eggplants in the baking dish, not directly on top.

Step 6: Bake

1. Cover the dish with foil and bake at 190°C (375°F) for 25 to 30 minutes.

2. Remove the foil and bake for another 10 to 15 minutes until the tops are slightly browned and the eggplants are very tender.

Step 7: Serve

1. Remove from the oven and let cool slightly.

2. Garnish with chopped parsley if desired.

3. Serve warm with rice, bulgur, or crusty bread.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven or microwave until hot throughout.