Eosinophilic Esophagitis Friendly Imam Bayildi (Turkish Stuffed Eggplant)
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Learn more →Ingredients
4 servings
For the eggplant
- 4 medium italian eggplants (about 6–7 oz each)
- 1 tsp kosher salt, for salting eggplant
- 3 tbsp extra virgin olive oil, for brushing eggplant
For the filling
- 4 tbsp extra virgin olive oil, for the filling
- 2 medium yellow onions, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 can (14 oz) diced tomatoes, with juices
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp kosher salt, for the filling
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp honey
For braising
- ½ cup water
- 2 tbsp extra virgin olive oil, for drizzling over dish
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Halve the eggplants lengthwise, leaving the stem intact if possible. Using a sharp knife, score the cut surface of each half in a crosshatch pattern, cutting about 3/4 inch deep but not through the skin. Sprinkle the cut surfaces with 1 tsp kosher salt and set cut-side down on a clean kitchen towel or paper towels for 15 minutes to draw out moisture.
- 2
Pat the eggplant halves dry. Brush the cut surfaces generously with 3 tbsp olive oil. Arrange cut-side down in a 9x13-inch baking dish and roast for 20 minutes, until the flesh is beginning to soften and the skin is slightly wrinkled.
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