Imam Bayildi Recipe: How to Make This Classic Turkish Eggplant Dish by Gwen Johnson
Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. Serve as a vegetarian main dish or as a side dish with chicken, beef or seafood.
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tomatoes, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/4 cup olive oil
- 2 eggplants, stems removed and cut in half lengthwise
- 1 teaspoon sugar
- 1 lemon, juiced and zested
Here’s how to make it:
- Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook until soft. Add the tomatoes, garlic, parsley and mint. Season with salt and pepper, to taste. Cook until all the liquid has absorbed, stirring often. Pour into a bowl and set aside.
- Heat the 1/4 cup of olive oil into the same skillet. Add the eggplant and fry until golden. Flip and cook another 2-3 minutes. Remove to paper towels and allow to sit for about 10 minutes.
- If it is ovenproof, wipe the skillet clean and put the eggplant back into it. (If your skillet is not ovenproof, transfer to a baking sheet.) Spoon the tomato mixture over the top of the eggplant. Drizzle with the lemon juice and top with the zest and sugar.
- Bake in a preheated 375-degree F oven for about 30-35 minutes. Serve.
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