Turkish Eggplant Imam Bayildi

1. Preparation

Preheat the oven to 180°C (350°F).

Wash and dry the eggplants. Cut them in half lengthwise, leaving the stems intact.

Use a knife to score the flesh in a crisscross pattern, being careful not to cut through the skin.

Sprinkle the inside of the eggplants with salt and place them cut side down on a paper towel for about 20 minutes to draw out bitterness.

Peel and chop the onions and garlic.

Chop the tomatoes and parsley.

In a small bowl, mix together the olive oil, black pepper, and crushed red pepper flakes.

2. Cooking the Filling

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Add the chopped onions and sauté for about 5 minutes until they become translucent.

Add the minced garlic to the skillet and cook for another minute, being careful not to burn it.

Stir in the chopped tomatoes and cook for about 5-7 minutes, allowing the mixture to thicken.

Add the chopped parsley and combine well with the filling, then season with salt and pepper to taste.

Remove from heat and let the filling cool.

3. Preparing the Eggplants

Rinse the salted eggplants under cold water and pat them dry with a paper towel.

Heat 2 tablespoons of olive oil in the skillet over medium-high heat.

Place the eggplants cut side down in the skillet and cook for about 5 minutes, until lightly browned.

Turn the eggplants over and add the filling generously into each half, packing it tightly.

4. Baking

Place the stuffed eggplants in a baking dish, cut side up.

Pour the remaining olive oil over the stuffed eggplants and drizzle with any leftover filling.

Add a splash of water to the bottom of the baking dish to help create steam.

Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.

After 30 minutes, remove the foil and bake for an additional 20 minutes, allowing the tops to brown.

5. Serving

Once done, allow the Imam Bayildi to cool slightly before serving.

Garnish with additional fresh parsley if desired.

Serve warm or at room temperature with crusty bread or rice.