Jul 14 2026
Restaurants›Bereket Turkish Restaurant›Stuffed Eggplant (imam Bayildi) Plate Recipe

Stuffed Eggplant (imam Bayildi) Plate Recipe

Inspired by Bereket Turkish Restaurant
Time1h
Serves4

Fried eggplant stuffed with sautéed red and green peppers, onions, pine nuts, currants and herbs. Served with rice and salad.

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Ingredients

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Eggplant and Filling

Rice and Salad

Method

Prepare the Eggplants

  1. 1

    Prepare Eggplants

    Slice the eggplants in half lengthwise and scoop out some flesh, leaving a shell about 1/2 inch thick.

  2. 2

    Salt the Eggplants

    Sprinkle the insides of the eggplant halves with salt and let them sit for about 20 minutes to draw out moisture.

  3. 3

    Rinse and Dry

    Rinse the eggplants under cold water and pat dry with a paper towel.

Make the Filling

  1. 4

    Cook Onions

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and cook until translucent.

  2. 5

    Sauté Peppers

    Add the diced red and green bell peppers to the skillet and sauté for about 5 minutes until softened.

  3. 6

    Add Garlic, Pine Nuts, and Currants

    Stir in minced garlic, pine nuts, and currants. Cook for an additional 2-3 minutes until fragrant.

  4. 7

    Mix in Herbs and Seasoning

    Remove from heat and stir in chopped parsley, salt, and black pepper.

Stuff and Cook the Eggplants

  1. 8

    Stuff Eggplants

    Stuff the eggplant halves with the filling mixture evenly.

  2. 9

    Fry Eggplants

    In a large pan, heat the remaining 2 tablespoons of olive oil over medium heat. Place the stuffed eggplants cut side down and cook for about 5 minutes until golden.

  3. 10

    Cook Until Tender

    Carefully flip the eggplants over and cover the pan. Reduce heat to low and cook for an additional 15-20 minutes until the eggplants are tender.

Prepare Rice and Salad

  1. 11

    Cook Rice

    In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until rice is fluffy.

  2. 12

    Make Salad

    In a bowl, toss together lettuce, diced tomatoes, and cucumber. Drizzle with lemon juice, olive oil, salt, and pepper to taste.

Serve

  1. 13

    Plate the Dish

    Serve the stuffed eggplants on a plate alongside the rice and salad.

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