Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Olive-Oil Stuffed Eggplant
İmam Bayıldı
Tender eggplants filled with soft onion, garlic and tomato, baked in olive oil.
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Rest
- 30 min
- Total
- 2 hr 10 min
- Servings
- 4
Ingredients
- 4 Eggplants (small), 8 oz each
- 2 Onions, thinly sliced
- 4 Garlic cloves, sliced
- 3 Tomatoes (ripe), chopped
- 1 Pepper (green), deseeded and sliced
- ½ cup Olive oil (extra-virgin), divided
- 1 tsp Sugar (granulated) (optional)
- 1 tsp Table salt, divided, or less to taste
- 2 tbsp Parsley (fresh), washed and chopped
- ½ cup Water
- Lemon wedges, to serve, as needed
- Bread (wheat, crusty), to serve, as needed
Method
Peel the eggplants in alternating lengthwise stripes. Sprinkle with a little of the measured salt, rest 15 minutes and pat completely dry. Heat the oven to 350°F.
Warm half the measured oil in a wide pan. Brown eggplants on all sides over medium heat for 10–12 minutes, turning carefully. Transfer to a baking dish and slit each lengthwise to form a pocket.
Add another quarter of the measured oil to the pan. Soften onions for 10–12 minutes; add garlic and green pepper for 2 minutes, then tomatoes, sugar if using and remaining salt to taste. Cook for 8–10 minutes until juicy but not watery.
Divide the filling among the eggplant pockets. Pour water around them and drizzle with the remaining oil. Bake for 30–35 minutes.
Eggplant flesh is completely soft and the filling is tender; bake longer with a splash of water if necessary.
Rest for 15 minutes, then finish with parsley and serve warm with lemon and bread. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Choose small eggplants that fit snugly in one baking dish. Open a pocket along each one without cutting through the bottom, so the filling stays inside.
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