İstanbul Usulü İmam Bayıldı Tarifi

 From Turkish cuisine;

  One of our delicious olive oil dishes, rich in dry onions, peppers, and tomatoes, with eggplant as the main ingredient…

  While in some regions the eggplant is fried, I am sharing with you the healthier version of cooking eggplant raw, the Istanbul-style Imam Bayıldı recipe…

Serves: 4 people

Preparation time: 30 minutes

Cooking time: 20 + 20 minutes

Ingredients:

4 medium-sized eggplants + 1 teaspoon salt + enough water

4 – 5 tablespoons of olive oil

4 medium-sized onions, chopped

4 green peppers, finely chopped

8 – 9 cloves of garlic, finely chopped

4 tomatoes, peeled and diced

Half a bunch of parsley, finely chopped

1 teaspoon salt

1 tablespoon of olive oil

Instructions:

*Peel the eggplants in stripes without removing the tops, and soak them in water mixed with 1 teaspoon of salt.

*While the eggplants are soaking in the salty water, pour the olive oil into a large pot, add the chopped onion and pepper, and cook over low heat, stirring occasionally, until soft. Then add the garlic, tomatoes, and salt, cooking for another 3 – 4 minutes until the tomatoes release their juice. Reserve 1 tablespoon of parsley for garnish and add the remaining into the tomato mixture. Remove the eggplants from the salty water, wash them, and place them on top of the mixture in the pot. Cook covered over low heat for 10 minutes, then turn the eggplants and cook for another 10 minutes (if a fork easily pierces the eggplants after this time, they are cooked; if necessary, cook for an additional 5 – 6 minutes).

*Transfer the cooked eggplants to a serving plate, continue to cook the onion and tomato mixture in the pot over open flame until all the liquid is absorbed. 

*Make lengthwise slits in the cooked eggplants, and using a small spoon, create cavities and generously fill them with the onion and tomato mixture. Once cooled, drizzle with 1 tablespoon of olive oil and sprinkle with parsley.

Enjoy your meal, and stay healthy and happy…