Imam Bayildi Recipe
Make Imam Bayildi Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplants & Prep
Filling & Sauce
For Finishing
Method
Eggplants & Prep
- 1
Trim and sweat
Trim the stem ends of the eggplants, leaving a bit of stem for presentation. Peel narrow strips of skin lengthwise if you like a striped appearance (optional). Halve the eggplants lengthwise. Sprinkle the cut sides generously with 2 tablespoons coarse salt, place cut-side down in a colander set over a bowl or in the sink, and let them sweat for 30 minutes to remove bitterness and excess moisture. Alternatively, you can lightly score the flesh and rub salt into it. After 30 minutes, rinse each half under cold running water to remove surface salt, then pat dry thoroughly with paper towels.
- 2
Drying and pre-cook
Preheat the oven to 375°F (190°C). Brush both cut and skin sides of each eggplant half with about 2 tablespoons of the extra-virgin olive oil. Place the halves cut-side up on a baking sheet or shallow roasting pan. Roast 20–25 minutes, until the flesh is tender and begins to collapse but still holds shape. Remove from oven and let cool slightly. Using a small spoon or a paring knife, scoop a shallow cavity from the center of each half to create space for the filling; reserve the scooped flesh and chop it finely to add to the filling.
Filling & Sauce
- 3
Saute aromatics
In a large skillet or sauté pan, heat 4 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the thinly sliced onions and a pinch of salt and cook, stirring frequently, for 10–12 minutes until soft and translucent and beginning to caramelize. Add the sliced garlic and cook 1–2 minutes more until fragrant but not browned.
- 4
Build the sauce
Add the chopped reserved eggplant flesh to the pan and cook 3–4 minutes to soften. Stir in the chopped tomatoes and tomato paste, breaking up the tomatoes with the back of a spoon. Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon sugar, and 1/4 teaspoon red pepper flakes if using. Simmer the mixture over medium-low heat for 8–12 minutes until it thickens slightly and the flavors come together. Stir in 2 tablespoons lemon juice and about two-thirds of the chopped parsley and dill (reserve the rest for garnish). Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- 5
Finish filling
Stir 2 tablespoons extra-virgin olive oil into the sauce off the heat for a silkier finish. Let the filling cool slightly so it is warm but not piping hot when you fill the eggplants.
Assembly & Bake
- 6
- 7
Bake
Arrange the filled eggplant halves in a single layer in a shallow baking dish or the original roasting pan. Drizzle the remaining 2 tablespoons olive oil over the tops and around the pan. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake 10–15 minutes more until the tops are set and edges are bubbling. The eggplants should be fully tender and the filling heated through.
Finish & Serve
- 8
Rest and garnish
Remove from oven and let the stuffed eggplants cool to warm or room temperature (Imam Bayildi is traditionally served at room temperature). Sprinkle the remaining chopped parsley and dill over the tops, drizzle with the 2 tablespoons additional olive oil, and squeeze lemon wedges over each portion to taste.
- 9
Serving suggestion
Serve the Imam Bayildi with crusty bread or rice to soak up the sauce, and allow flavors to develop for a few hours if possible. Leftovers keep refrigerated for 2–3 days and often taste better the next day.
