TurkishMainVeganGluten-Free

İmam Bayıldı

Prep
25 minutes
Cook
70 minutes
Total
95 minutes
Serves
4
Jump to recipe

Ingredients

Units
  • 4 medium Italian eggplants (approximately 2 pounds or 900 grams total)
  • 1 cup extra virgin olive oil (240 milliliters), divided
  • 4 large yellow onions, finely sliced (approximately 2 pounds or 900 grams)
  • 6 cloves garlic, minced
  • 3 medium tomatoes, finely diced (or 1 can 14 ounces/400 grams crushed tomatoes)
  • 1/3 cup fresh flat-leaf parsley, chopped (20 grams)
  • 2 tablespoons tomato paste (30 grams)
  • 1 teaspoon ground cumin (5 grams)
  • 1/2 teaspoon red pepper flakes (2 grams)
  • 1 teaspoon salt (6 grams), plus more to taste
  • 1/2 teaspoon black pepper (2 grams)
  • 1 cup vegetable or water (240 milliliters)
  • 2 bay leaves
  • 1 tablespoon lemon juice (15 milliliters)

Instructions

  1. 1

    Wash eggplants and trim the stem ends. Cut each eggplant in half lengthwise, creating two boat-shaped pieces. Using a small sharp knife, carefully score the flesh in a crosshatch pattern about 1/2 inch (1.25 centimeters) deep, being careful not to puncture the skin. This allows the eggplant to release moisture and absorb flavors.

  2. 2

    Heat 1/2 cup (120 milliliters) of olive oil in a large skillet over medium-high heat. Working in batches, place eggplant halves skin-side down and cook for 4-5 minutes until the flesh begins to soften and turn golden. Turn and cook the skin side for 2 minutes. Transfer to a paper towel-lined plate to drain.

  3. 3

    Reduce heat to medium and add the remaining 1/2 cup (120 milliliters) of olive oil to the same skillet. Add the sliced onions with a pinch of salt and cook slowly for 15-18 minutes, stirring occasionally, until they are deeply caramelized and golden brown. The slow cooking is essential for developing sweetness and depth.

  4. 4

    Add minced garlic to the onions and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, then add the diced tomatoes, cumin, red pepper flakes, parsley, salt, pepper, and lemon juice. Simmer for 5 minutes to meld the flavors and cook down the tomatoes slightly.

  5. 5

    Arrange the eggplant halves skin-side down in a large baking dish or Dutch oven, spacing them evenly. Divide the onion-tomato filling evenly among the eggplant halves, mounding it slightly on the scored flesh. Tuck the bay leaves between the eggplants.

  6. 6

    Pour the vegetable broth or water around (not over) the eggplants, allowing it to surround them. Cover the dish tightly with foil or a lid and braise in a preheated 375°F (190°C) oven for 35-45 minutes, until the eggplant flesh is completely tender and yields easily to a fork. The liquid should reduce by about half.

  7. 7

    Remove from the oven and let cool to room temperature, allowing the flavors to settle and meld. The eggplants will continue to soften as they cool. Remove and discard the bay leaves.

  8. 8

    Serve at room temperature or slightly warm with the reduced pan juices spooned over each portion. Accompany with crusty bread to soak up the olive oil and cooking liquid.