- Prepare the eggplants:
Wash the eggplants and peel strips of skin lengthwise, leaving a striped pattern. Make a deep slit along the center of each eggplant without cutting all the way through. - Soften the eggplants:
Sprinkle with a little salt and leave for about 20 minutes. Pat dry. Heat a little olive oil in a large pan and lightly brown the eggplants on all sides. - Prepare the filling:
Heat olive oil in a pan. Add the sliced onions and cook over medium-low heat for 8–10 minutes until soft and golden. Add the garlic and green pepper and cook for another 2–3 minutes. - Add the diced tomatoes, tomato paste, sugar, paprika, black pepper, and salt. Cook for about 10 minutes until the mixture becomes soft and slightly thickened.
- Stuff the eggplants:
Place the eggplants in a baking dish. Gently open the slits and fill each eggplant generously with the onion and tomato mixture. - Pour ½ cup of water around the eggplants. Drizzle with a little more olive oil.
- Bake:
Cover loosely with foil and bake at 180°C / 350°F for about 35–45 minutes, until the eggplants are completely tender. - Remove the foil during the last 10 minutes to allow the top to caramelize slightly.
- Garnish with fresh parsley, dill, or mint.
🍋 Serving Suggestion
Imam Bayıldı is traditionally enjoyed warm or at room temperature. Serve it with crusty bread, a fresh salad, or creamy yogurt.
✨ Tender eggplant + sweet onions + juicy tomatoes + garlic = pure Turkish comfort food! 🇹🇷❤️
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