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Turkish Stuffed Eggplant

(Imam Bayildi)

From Sarah Woodward, The Classic Mediterranean Cookbook

Serves: ?


  • 4 medium eggplants
  • salt
  • 2 green peppers, cored, seeded
  • 1 large onion
  • 1 lb. plum tomatoes, peeled, seeded
  • 1.75 c. olive oil
  • 3 cloves garlic, chopped
  • 1 tbs. tomato paste
  • 1 tsp. sweet paprika
  • 1 tsp. ground allspice
  • 1/2 tsp. black pepper
  • 3 tbs. fresh parsley, chopped


  1. Wash eggplants, leaving stems intact. With a sharp knife, make a 2-inch deep slit from the stalk to the base, being careful not to cut through completely. Sprinkle salt into the slits, and set aside for 20 min.
  2. Cut peppers into fine strips. Peel onion, cut in half, slice into fine half-moons. Chop tomatoes.
  3. Heat 1/4 of the oil in a large skillet over medium heat. Add peppers, onion, and garlic, and fry for 20 min., stirring frequently.
  4. Add tomatoes, tomato paste, spices, and half the parsley to onion/pepper mixture. Cook for 10 minutes longer, stirring frequently.
  5. Rinse eggplants and pat dry. Heat remaining olive oil and fry the eggplants for 10 min., turning several times. Remove and drain on paper towels.
  6. Place eggplants slit-side up in an oven dish in which they will fit snugly. Carefully open the slits and pile in the onion/pepper/tomato mixture. Pour enough boiling water into the dish to come halfway up the sides of the eggplants.
  7. Bake in 375F oven for 45 minutes, until very tender. Allow eggplants to cool in the liquid, then lift out with a slotted spoon. Sprinkle with remaining parsely and serve.


  • This can be served hot, warm, or cold. It is often available in Turkish restaurants as a cold appetizer, usually a small eggplant (5-7 inch).
  • I like to add pine nuts, 3-4 tbs., before adding the tomatoes, possibly as early as starting to cook the onions.

Keywords: Turkish, Eggplant, Eggplant.