Turkish Imam Bayildi with Toasted Pine Nuts
A Savory Mediterranean Eggplant Delight
Imam Bayildi, meaning "the imam fainted," is a classic Turkish dish of stuffed eggplants with onions, tomatoes, and spiced with toasted pine nuts.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Stuffed Eggplants
For the Filling
For the Topping
For the Sauce
Preparation
Prepping the Eggplants
Preheat oven
Preheat the oven to 375°F (190°C).
Score eggplants
Score the flesh of the eggplants in a crisscross pattern.
Season eggplants
Brush the eggplant halves with olive oil and season with salt and pepper.
Creating the Filling
Heat oil
Heat olive oil in a skillet over medium heat.
Sauté aromatics
Add onions and garlic; sauté until soft and translucent.
Add spices and tomatoes
Stir in tomatoes, cumin, paprika, and tomato paste; season with salt and pepper. Let simmer for 10 minutes.
Do not overcook the filling as it will continue to cook in the oven. Use ripe tomatoes for a more robust sauce.
Cooking Process
Eggplant Assembly
Use a spoon to scoop out some flesh to make room for the filling. Fill the cavities with the tomato mixture.
Baking
Place stuffed eggplants in a baking dish. Mix broth and lemon juice; pour around the eggplants, cover with foil. Bake for 40 minutes.
Toasting & Finishing
Meanwhile, toast the pine nuts in a dry pan over medium heat until golden, stirring constantly.
Plating & Serving
Turkish Imam Bayildi with Toasted Pine Nuts
Turkish Imam Bayildi with Toasted Pine Nuts
Plating & Serving
Arrange the eggplants on a serving platter, sprinkle with toasted pine nuts, parsley, and sumac.