Turkish eggplant with onion and tomatoes (imam bayildi) recipe

Recipe for turkish eggplant with onion and tomatoes (imam bayildi) in our easy ethnic recipes collection. The turkish name for this dish means "The Imam Swooned", and that is just what an imam, a religious leader, did when he first tasted this delightful concoction.

Recipe ingredients

• 2 medium eggplants
• 1 teaspoon salt
• 1 large onion, finely chopped
• 4 medium tomatoes, peeled and chopped
• 6 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup olive oil
• 1/4 cup water
• 1 tablespoon sugar
• 1 lemon, cut into wedges

How to make turkish eggplant with onion and tomatoes (imam bayildi)

• Preheat oven to 350 degrees F. Wash each eggplant, cut off tops, and slice in half lengthwise. Arrange halves in a medium-sized roasting pan, flesh side up.
• In a large bowl, combine salt with onion, tomatoes, garlic, parsley, dill, and basil. Stir in 2 tablespoons of oil. Spoon mixture over eggplant halves, piling as much on top of them as possible.
• Combine remaining olive oil with water and sugar in same bowl. Pour over eggplant halves.
• Bake in oven for 1 1/2 hours, pressing tomato mixture into eggplant flesh once or twice as eggplant halves bake. Eggplant is ready when it is very soft.
• Remove from oven and transfer eggplant halves to a serving dish. Pour oil mixture from bottom of pan over eggplant halves. Serve with lemon slices.

Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Serves 4

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