Photograph of the finished Imam bayildi

Middle East · Cà tím nhồi hành cà chua Imam Bayıldı

Imam bayildi

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4
  • Photograph of Onion Onion 4
  • Photograph of Tomato Tomato 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Parsley Parsley 40 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Sugar Sugar 12 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Peel the eggplant along the stripes, soak it in salt water for 20 minutes, then drain it well to remove the bitterness.
  2. 2 Pan-fry the eggplant in olive oil for 8 minutes until tender, then remove and set aside to drain excess oil.
  3. 3 Sauté thinly sliced onions with garlic for 10 minutes until translucent, then add diced tomatoes and parsley.
  4. 4 Slice the eggplant lengthwise, stuff it with the onion and tomato mixture, and arrange it in a shallow pot.
  5. 5 Drizzle with olive oil, a little sugar, and water, then cover and simmer over low heat for 35 minutes.
  6. 6 Let it cool completely before serving at room temperature, following the traditional Turkish method.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 2: spray olive oil on the eggplant and fry at 190 degrees for 12 minutes, flipping at the 6th minute; step 5 continues to simmer the stuffed eggplant on the stove for 35 minutes to allow the filling to absorb the sauce.

Start cooking