Stuffed Eggplant with Olive oil

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Olive oil  (İmam Bayıldı)

Preparation

Cut stems of eggplants leaving 2 1/2 cm (1 inch) long part uncut. Pare in stripes. Brown lightly on all sides in olive oil (or just saute in a covered pan for 15 minutes until tender). Remove from pan. Reserve drippings. Arrange egg plants in a baking dish side by side. Split each lengthwise with a tablespoon leaving 2 1/2 cm (1 inch) space unsplit on both ends. Set aside. Cut onions in half. Slice into 1 1/2-2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Dice tomatoes, reserving one. Stir in onions. Simmer for 2 minutes. Blend in crushed garlic and fınely chopped parsley: mix. Season with salt and sugar. Fill eggplants with mixture. Cut reserved tomato into 6 wedges. Top eggplants with tomato wedges. Add hot water gradually from one corner of a baking dish. Cover with aluminium foil. Bake in a moderate oven for 40-45 minutes (or simmer over low heat for 50 minutes or until tender). Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

Bayıldı means "Fainted", imam means "Preacher". So the true meaning of this dish is "Preacher Fainted ". It is prepared in the western part of the country and served for lunch or supper as a side dish. *There are several kinds of eggplant grown in Türkiye. They come in different sizes and shapes. However 1 medium size weighs about 160-170 gr.