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Imam bayildi
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Prep Time:
80 minutes
80 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
170 minutes
170 minutes
Turkish-style bake starring eggplants.
Ingredients:
- 8 striped or small eggplants
- 7.20 gm salt
- 125ml (1/2 cup) extra virgin olive oil
- 1 small brown onion, finely chopped
- 4 mini capsicums (2 red, 2 yellow), sliced
- 3 garlic cloves, thinly sliced
- 2 fresh tomatoes, seeded, chopped
- 125ml (1⁄2 cup) Mutti Tomato Passata
- 3 fresh bay leaves
- Greek-style yoghurt, to serve (optional)
- 1⁄250.00 ml chopped fresh continental parsley
Instructions:
- Make a lengthways incision in the middle of the eggplants, almost cutting to the back while keeping the stem intact. Place eggplants in a bowl, sprinkle with salt, and cover with water. Stir to dissolve the salt. Let sit for 1 hour. Drain, rinse, and pat dry with paper towels.
- Preheat the oven to 200C/180C fan forced. In a large saucepan over high heat, heat the oil. Cook the eggplants, turning often, for 5 minutes until golden. Transfer the eggplants to a lined baking tray using tongs. Bake for 20 minutes until starting to soften, then transfer to a roasting pan.
- Next, toss in the onion, capsicum, and garlic into the saucepan. Lower the heat and gently cook for 10 minutes until the mixture is tender but not browned. Incorporate the tomato and cook for an additional 5 minutes. Stir in the passata and bay leaves, season to taste, then let it simmer for 15 minutes until the oil surfaces.
- Stuff the eggplants with the capsicum mixture generously, letting it spill out slightly. Cover with baking paper and foil, then bake for an hour or until the eggplant is super tender. Serve with a dollop of yoghurt and a sprinkle of fresh parsley on top, if preferred.