Imam Bayildi - Turkish Classic European-Style Adaptation

Ingredients (serves 2):

• Eggplants — 2 large
• Onions — 2
• Tomatoes — 3
• Garlic — 3 cloves
• OleTurk Extra Virgin Olive Oil — 5 tbsp
• A pinch of sugar
• Sea salt
• Fresh parsley

Instructions

1. Prepare the eggplants
   Wash the eggplants and trim off the stems. Cut them in half lengthwise. Using a knife, make a shallow slit along the center of each half, being careful not to cut all the way through.
   Lightly sprinkle the cut sides with salt and set aside for 15–20 minutes to draw out any bitterness. Rinse briefly under cold water and pat dry thoroughly.
2. Preheat the oven
   Preheat the oven to 190°C / 375°F. Lightly brush a baking dish with extra virgin olive oil.
3. Pre-bake the eggplants
   Place the eggplants cut-side up in the baking dish. Drizzle with 2 tablespoons of OleTurk Premium extra virgin olive oil, making sure the surface is lightly coated.
   Bake for 20 minutes, until the flesh begins to soften and collapse slightly but still holds its shape.
4. Prepare the filling
   While the eggplants are baking, peel and thinly slice the onions. Finely chop the garlic. Dice the tomatoes.
   Heat 2 tablespoons of OleTurk Premium extra virgin olive oil in a pan over medium heat. Add the onions and cook slowly for 8–10 minutes, stirring occasionally, until soft and translucent but not browned.
5. Build the sauce
   Add the garlic to the onions and cook for 30 seconds, just until fragrant.
   Stir in the tomatoes, a pinch of salt, and a small pinch of sugar to balance the acidity. Reduce the heat and simmer gently for 10–12 minutes, until the mixture thickens slightly and becomes jam-like.
6. Fill the eggplants
   Remove the eggplants from the oven. Using a spoon, gently open the slit in each eggplant and fill generously with the tomato-onion mixture. Do not press too tightly — the filling should sit naturally.
7. Bake until tender
   Return the dish to the oven and bake for another 15–20 minutes, until the eggplants are fully tender and the filling is soft and rich.
8. Finish with olive oil
   Remove from the oven and immediately drizzle the remaining extra virgin olive oil over the eggplants, allowing it to pool slightly around them. This final step is essential for aroma and texture.
9. Rest and serve
   Let the dish rest for 10–15 minutes before serving. Imam Bayıldı is traditionally enjoyed warm or at room temperature.
   Finish with roughly chopped fresh parsley just before serving.