Saucepan@saucepan · Shared this recipeFollowTurkish · sideImam Bayildi (Turkish Stuffed Eggplants)A classic Turkish vegetarian dish of roasted eggplants stuffed with a spicy tomato mixture and served warm or at room temperature.total1 hr 15 minprep15 mincook1 hrservings4Original recipe on daysofjay.comKeep this recipeAdd a copy of Imam Bayildi (Turkish Stuffed Eggplants) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 long eggplants, see notes3 tbsp extra virgin olive oil3 tbsp extra virgin olive oil1 tbsp unsalted butter2 red onions. halved and sliced1 long green pepper, diced4 medium tomatoes, roughly chopped3 large cloves of garlic125 ml tomato passata, puréed tomatoes2 tsp dried oregano1 tsp sugar1 tsp sweet Pul Biber, mild red pepper flakesbunch fresh parsley, chopped1.5 tbsp tomato pastesea salt and black pepperextra olive oil for drizzlingStepsClear checksTap an ingredient or step to check it off.1Step 1: PREPARE: Heat the oven to 200°C / 400°F / Gas mark 6. Use a vegetable peeler or small, sharp knife to peel the eggplants in wide strips (like a zebra!).2Step 2: ROAST THE EGGPLANTS: Poke plenty of holes into the eggplants with a fork, then brush generously with the oil. Place on a rack set over an oven tray and roast in the preheated oven for 30-40 minutes, until tender.3Step 3: MAKE THE STUFFING: While the eggplants are roasting, heat the olive oil and butter in a frying pan. Gently cook the onion and pepper for 5 minutes until beginning to soften. Add the tomatoes and garlic to the pan and cook for 5 minutes, using a wooden spoon to break up the tomatoes gently.4Step 4: FLAVOUR THE SAUCE: Add the passata, oregano, sugar, pul biber and half the parsley to the pan, season generously with salt and pepper and cook for a further 5-10 minutes until reduced and thickened.5Step 5: STUFF THE EGGPLANTS: When the eggplants are cooked and soft, remove them from the oven and place them in an oven-proof casserole dish. Cut a long slit down the length of each eggplant, then use two forks to pull apart the sides and to mash the soft eggplant flesh a little. Divide the tomato filling between the eggplants. If there is any leftover, spoon it into the dish.6Step 6: ROAST THE STUFFED EGGPLANTS: Stir the tomato paste together with 250ml (1 cup) of warm water and pour over and around the eggplants. Drizzle over a generous amount of olive oil, then return to the oven for a further 45 minutes.7Step 7: SERVE: Serve warm or at room temperature, garnished with the remaining parsley and a squeeze of lemon juice.getsaucepan.com/r/3889fc17-0330-4b98-aabf-5dc1b5dc1a36 · Original: https://daysofjay.com/imam-bayildi/
