---
title: İmam Bayıldı (Stuffed Eggplant in Olive Oil)
servings: 4
prep time: 25 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/imam-bayildi
---

Gather @onion{3}, @fresh parsley{0.5%bunch} and @black pepper{}.

Peel the eggplants in zebra stripes, then fry whole in half the @olive oil{150%ml}, turning, until softened and golden on all sides, about 10 minutes. Set in a baking dish. ~{10%minutes}

In the same pan, cook the onions slowly in the remaining oil until sweet and translucent, 10 minutes. ~{10%minutes}

Add the chopped tomatoes, @garlic{6%clove}, @sugar{1%tsp}, @salt{} and pepper and cook 5 minutes; stir in most of the parsley. ~{5%minutes}

Slit each @eggplant{4} lengthwise without cutting through, open like a pocket, and pack in the filling. Top with @tomato{4} slices.

Pour 100 ml of water and the @lemon{0.5} juice around them, cover with foil and bake at 180°C for 30 minutes. ~{30%minutes}

Cool to room temperature — never serve hot — and finish with the last of the parsley.