Turkish Imam Bayildi with Toasted Pine Nuts

Name: Turkish Imam Bayildi with Toasted Pine Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Eggplants; Olive oil; Salt and pepper; Olive oil; Onion; Garlic cloves; Tomatoes; Ground cumin; Paprika; Tomato paste; Salt and pepper; Pine nuts; Fresh parsley; Sumac; Broth; Lemon juice

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

Eggplants

2 large, halved lengthwise

Olive oil

4 tablespoons

Salt and pepper

to taste

For the Filling

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic cloves

3, minced

Tomatoes

3 ripe, chopped

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Tomato paste

2 tablespoons

Salt and pepper

to taste

For the Topping

Pine nuts

1/4 cup, toasted

Fresh parsley

2 tablespoons, chopped

Sumac

1 teaspoon (optional)

For the Sauce

Broth

1/2 cup, vegetable or chicken

Lemon juice

2 tablespoons

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