"The queen of vegetables.. due to its flavour and versatility it is the vegetable prized above all others in Turkish Cuisine. What other vegetable when raw is bitter and inedible but when cooked, roasted or fried turns into a magical rich flavourful delight. Particularly in the summer months its privileged status is unrivalled, both in regional cooking and in the haute cuisine of the cities all around Turkey. Aubergines are used in nearly two hundred different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam!
This dish is one of the most favourite eggplant dish in Turkish Cuisine."
Imam Bayıldı (Stuffed Eggplant )
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Prep time 10mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 6 large eggplants
- 3 mid size onions
- 4 cloves of garlic
- 5 tablespoon extra virgin olive oil
- 2 red peppere
- 2 yellow bell peppers
- 2 green peppers
- 1 diced tomato
- 1 tablespoon tomato puree
- 1 teaspoon sugar
- mint leaves
- 1 cup chopped parsley
- a drizzle of evoo
- 1 tablespoon ground black pepper
- 1 tablespoon salt to taste
Method
Step 1
Wash eggplants and peel them lengthwise, leaving stripes. Leave stems on. Make a cut in the middle but not all the way thru so that you have enough space to stuff them. Pierce them with a fork to let the heat in.
Step 2
Heat pan and add olive oil. Gently fry the eggplants until golden brown. Set aside.
Step 3
In the same pan add olive oil if needed. Add onions and salt and sauté for a couple of minutes until onions are translucent Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, black pepper and mix well. Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.
Step 4
Stuff the eggplants carefully with the vegetable mixture.Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft. Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm.