Imam Bayildi (Turkish Stuffed Eggplant) is a classic Ottoman dish that is widely popular in the Balkans, Eastern Mediterranean, and the Middle East.

Packed with Mediterranean flavors, this eggplant dish is  very easy to make. These are the ingredients you need for Imam Bayildi. Click on 👇"learn more" for the full list.

Peel the aubergines in stripes. Fry them in oil until they start to soften but still have a bit of firmness. Alternatively, use an air fryer or bake them in the oven.

Start with preparing the filling. Put the pan on medium heat, add the onions and then sauté until soft and translucent without browning them.

Add the tomatoes, garlic, salt and black pepper, stir well and then let them cook for 5-6 minutes or until the sauce starts to thicken.

Stir occasionally to avoid it catching the bottom. Sprinkle on the chopped parsley, stir well and then take the pan off the heat.

Make an incision lengthwise in the aubergines, leaving 2 cm at both ends, without piercing through the bottom. Season them with salt and pepper.

Stuff the eggplants with a help of a spoon. Try to fit in as much filling as possible, piling them up a little bit if necessary. Place them on a baking dish stuffed side up.

To make the sauce, mix one teaspoon of tomato paste with ⅔ cups of water and pour this over the aubergines. Bake them until soft, for about an hour and half.

Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving. click on 👇"learn more" for the full recipe information.