How to Make Imambayildi | Turkish Vegan Stuffed Eggplants

Imambayildi is a simple, delicious vegan dish, packed with so much flavor! An amazing combination of fresh eggplants stuffed with a juicy tomato based filling with onions and garlic. It can be served as a main or side dish. ????

Legend has it that the dish's name, "Imambayildi," originated from an astonishing incident where the first Imam who tasted it was so overwhelmed by its exquisite flavor that he couldn't help but faint in delight! So the dish is called ‘the imam fainted’ in Turkish. ????

You'll need

7 eggplants
2 onions
3 green peppers
3 tomatoes
6 cloves of garlic
½ bunch fresh parsley
3 tbsp vegetable oil (or olive oil)
1/2 tsp red pepper flakes
1/4 tsp ground black pepper
1 tsp salt
1 tsp tomato paste
1 cup hot water (200 ml)
Cherry tomatoes (for garnish)
Olive oil (to fry eggplants)

1 cup= 200 ml

Here's how

Begin by peeling the eggplants in a striped pattern.
To reduce bitterness, let the eggplants soak in lightly salted water for around half an hour.
For the filling, finely chop the onions.
Do the same for the green peppers and tomatoes.
Place a pan on the stove and heat the vegetable oil.
Once the oil is hot, add the chopped onions and start sautéing them.
After the onions turn translucent, add the chopped peppers and a few minced garlic cloves. Sauté for a bit longer.
Once the peppers soften, add the peeled and chopped tomatoes, along with the salt, red pepper flakes, and black pepper to the pan. Continue sautéing.
When the tomatoes release their juices and start to cook down, mix in the finely chopped half bunch of fresh parsley.
Remove the filling mixture from the heat after stirring it well.
After draining the eggplants, pat them dry thoroughly. Then, fry the eggplants by turning them in a good amount of olive oil.
Once excess oil has drained, arrange the fried eggplants in a baking dish and slice them open lengthwise.
Gently create space in the centers of the eggplants for the filling.
Carefully stuff the eggplants with the prepared filling mixture.
For an attractive touch, place cherry tomatoes on top.
Dissolve the tomato paste in the hot water and pour this mixture into the baking dish.
Preheat your oven to 190°C (375°F), then bake it for approximately 40 minutes.
Before serving, you can enhance the presentation with a sprinkle of fresh parsley or some greens. Enjoy!

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