Imam Bayildi (İmam Bayıldı) — Turkish Olive-Oil Braised Stuffed Eggplant

• 4globe eggplant (medium, about 300 g each) (choose firm, glossy eggplants)
• 1500 mlwater (for salting soak)
• 12 gfine salt (for salting soak (about 2 tsp))
• 90 mlolive oil (for pan-frying the eggplants)
• 350 gyellow onion (thinly sliced) (about 2 large onions)
• 20 ggarlic cloves (thinly sliced) (about 6 cloves)
• 120 ggreen Turkish pepper or mild green pepper (thinly sliced) (about 2 medium peppers)
• 350 gtomatoes (peeled and diced) (about 3 medium tomatoes)
• 20 gtomato paste (about 1 tbsp)
• 8 ggranulated sugar (about 2 tsp)
• 1 tspblack pepper (ground) (about 2 g)
• 1 tspdried mint (optional but traditional in some homes)
• 15 gfresh parsley (finely chopped) (about 1/2 bunch)
• 15 mllemon juice (about 1 tbsp)
• 150 gtomato (sliced into rounds) (for topping each eggplant)
• 10 gfresh parsley leaves (for serving)

Instructions

1. 1

   Trim the eggplants and peel them in alternating stripes, leaving some skin on for structure. Dissolve 12 g salt in 1500 ml water, submerge the eggplants for 20 minutes, then drain and thoroughly pat dry so they fry evenly without splattering.

2. 2

   Heat 90 ml olive oil in a wide skillet over medium heat until it shimmers. Fry the eggplants, turning every 2–3 minutes, until the skins soften and the flesh yields to gentle pressure, about 10–12 minutes total; transfer to a plate lined with paper towel to drain.

3. 3

   In a clean pan, warm 75 ml olive oil over medium-low heat and add the sliced onions. Cook for 12–15 minutes, stirring often, until the onions are very soft and lightly golden; this slow cooking builds the signature sweetness of the filling.

4. 4

   Add the sliced garlic and green pepper and cook for 3 minutes, stirring so the garlic perfumes the oil without browning. Stir in the diced tomatoes and tomato paste, then cook for 6–8 minutes until the tomatoes collapse and the mixture looks jammy rather than watery.

5. 5

   Season the filling with 8 g sugar, 6 g salt, black pepper, and dried mint if using. Cook 2 more minutes, then turn off the heat and fold in the chopped parsley; letting the herbs go in off-heat keeps the flavor bright.

6. 6

   Arrange the fried eggplants snugly in a wide lidded pan or Dutch oven. Split each eggplant lengthwise down the center (do not cut through), gently open the slit with a spoon, and press the flesh down slightly to create a pocket for stuffing.

7. 7

   Divide the onion-tomato mixture evenly among the eggplants, mounding it into each slit. Top each eggplant with a tomato round so it bastes the filling as it braises and looks traditional when served.

8. 8

   Mix 180 ml water with 15 ml lemon juice and pour it into the pan around the eggplants (not directly over the filling). Cover and simmer on low heat for 35–40 minutes, until the eggplants are fully tender and the oil and juices form a glossy braising liquid.

9. 9

   Remove the pan from the heat and let the eggplants cool in their cooking liquid for at least 30 minutes so the flavors settle. Serve at room temperature with a spoonful of the pan juices over each portion and finish with parsley leaves for freshness.